Sage Schnitzels with Courgette Risotto

Portions:4
Preparation Time: 15 minutes
Cooking Time:30 minutes
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Equipment

Ingredients

  • 4 veal cutlets halved
  • 8 fresh sage leaves
  • 4 slices of smoked ham
  • 1 small onion finely chopped
  • 300 g Arborio risotto rice
  • 100 ml dry white wine
  • 800 ml chicken or vegetable broth
  • 1 courgette cut into thin strips
  • 100 g mushrooms sliced
  • Olive oil
  • 2-3 tablespoons heavy cream
  • 3 tablespoons freshly chopped parsley
  • 3 tablespoons grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Place a sage leaf and a slice of smoked ham on each half of the veal cutlets and secure with toothpicks.
  • In a large skillet, heat some olive oil over medium heat.
  • Add the veal cutlets and cook for about 2-3 minutes on each side until golden brown and cooked through.
  • Set aside.
  • In a separate pot, heat the chicken or vegetable broth until simmering.
  • In a large saucepan, melt some butter over medium heat.
  • Add the chopped onion and sauté until softened.
  • Stir in the Arborio rice and cook until the grains are translucent around the edges.
  • Pour in the white wine and stir until absorbed by the rice.
  • Begin adding the simmering broth to the rice, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  • This process should take about 20-25 minutes.
  • After about 20 minutes of cooking the rice, add the courgette strips and sliced mushrooms to the risotto.
  • Once the rice is cooked al dente and creamy, stir in the heavy cream, freshly chopped parsley, and grated Parmesan cheese.
  • Season with salt and pepper to taste.
  • Serve the sage schnitzels alongside the creamy courgette risotto.

Notes / Tips / Wine Advice:

Wine advice:
This dish pairs well with a light and fruity Chardonnay or a Pinot Noir.
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Course Main Dish / Rice / Veal