Schnitzel Ticino style
easy
40 mins
40 mins
Ingredients
- 1 Onion
- 60 g Butter or margarine
- 200 g Long grain rice
- 1/2 l Vegetable broth (instant)
- 1/4 l White wine
- 1 package (300 g) frozen vegetables from the Balkans
- 4 Veal cutlet (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 4 discs raw ham
- 1 Egg
- 3 TABLESPOONS Milk
- 4 TABLESPOONS Breadcrumbs
- 40 g clarified butter
- 4 lemon slices and some parsley leaves to garnish
Directions
- 1
Peel and finely chop the onion. Heat 20 g fat in a pot, fry diced onion until transparent. Add rice and steam briefly. Deglaze with vegetable stock and white wine, cover and cook over low heat for about 25 minutes. Add the Balkan vegetables to the rice 5 minutes before the end of the cooking time. In the meantime, wash and dry meat. Season meat with salt, pepper and nutmeg and cover each with 1 slice of ham.
- 2
Whisk egg and milk on a plate. Turn meat first in egg, then in breadcrumbs. Heat clarified butter in a pan. Fry the escalopes for 3 minutes on each side. Let the remaining fat foam up. Arrange cutlets and risotto on plates and spread the melted fat on the cutlets. Garnish with lemon slices and parsley leaves
- 3
Per person approx. 3150 kJ/ 750 kcal
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