Name: Parmesan crusted veal cutlets with saffron risoni
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 5 slices day-old rye bread*, crusts removed; 62.50 ml finely grated parmesan; 125.00 ml finely chopped flat-leaf parsley; 4 x 200g veal cutlets; Plain flour, seasoned, to dust; 2 eggs, lightly beaten with 2 tbsp milk; 72.80 gm olive oil; Lemon wedges, to serve; 2 pinches of saffron threads; 200g risoni pasta; 42.00 gm lemon juice; 40.00 ml toasted pine nuts; 125.00 ml roughly chopped flat-leaf parsley

Parmesan crusted veal cutlets with saffron risoni

0 Likes

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Ingredients:

5 slices day-old rye bread*, crusts removed
62.50 ml finely grated parmesan
125.00 ml finely chopped flat-leaf parsley
4 x 200g veal cutlets
Plain flour, seasoned, to dust
2 eggs, lightly beaten with 2 tbsp milk
72.80 gm olive oil
2 pinches of saffron threads
200g risoni pasta
42.00 gm lemon juice
40.00 ml toasted pine nuts
125.00 ml roughly chopped flat-leaf parsley

Instructions:

1. Pulse the bread in a food processor until fine crumbs form (approximately 1 1/2 cups). Mix the crumbs with parmesan and parsley in a shallow bowl. Coat the cutlets with flour, dip in egg, and then cover with the crumb mixture. Place on a tray and set aside as you prepare the risoni.
Infuse the saffron in 2 tablespoons of hot water for 10 minutes. Cook the risoni in boiling salted water per package directions, then drain. Mix the oil, lemon juice, and saffron together in a large bowl. Stir in the nuts, cooked risoni, and parsley. Season to taste and gently mix everything together. Keep warm by covering the bowl.
In a large frypan, heat oil over medium-low heat. Cook cutlets for 4 minutes on each side, or until golden and cooked to your preference. Serve with risoni and lemon wedges.

We use cookies

Similar Recipes

Parmesan Crusted Tilapia Fillets

Cavolfiore fritto (Fried cauliflower)

Parmesan-crusted lamb racks

Parmesan-crusted roast chicken

Fish and chips