Sage Schnitzels with Courgette Risotto
Equipment
- toothpicks
- Wooden spoon or spatula
- ladle,
- Pot for heating broth
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.