Veal Cutlet with Saffron Risotto

Name: Veal Cutlet with Saffron Risotto
Yield: 4
Ingredients: 800 g veal cutlets; 15 slices of firm bread without crust; 4 eggs; breadcrumbs for breading; salt and black pepper to taste; Risotto:; 2 cups of risotto rice; 1 cup of white wine; 1/2 cup of finely chopped onion; 2 envelopes of saffron threads; 1 1/2 cups of chicken broth; 1 cup of grated Parmesan cheese; 3 tablespoons of butter; 3 tablespoons of olive oil

1
800 g veal cutlets
2
15 slices of firm bread without crust
3
4 eggs
4
breadcrumbs for breading
5
salt and black pepper to taste
6
Risotto:
7
2 cups of risotto rice
8
1 cup of white wine
9
1/2 cup of finely chopped onion
10
2 envelopes of saffron threads
11
1 1/2 cups of chicken broth
12
1 cup of grated Parmesan cheese
13
3 tablespoons of butter
14
3 tablespoons of olive oil

Ingredients

1
800 g veal cutlets
2
15 slices of firm bread without crust
3
4 eggs
4
breadcrumbs for breading
5
salt and black pepper to taste
6
Risotto:
7
2 cups of risotto rice
8
1 cup of white wine
9
1/2 cup of finely chopped onion
10
2 envelopes of saffron threads
11
1 1/2 cups of chicken broth
12
1 cup of grated Parmesan cheese
13
3 tablespoons of butter
14
3 tablespoons of olive oil

Directions

1
Remove the veal cutlets' covering and beat until they're as thick as a beef steak
2
Season with salt and pepper
3
Dredge in breadcrumbs, beaten eggs, and wrap the meat with firm bread cubes
4
Fry in preheated oil with a little butter to golden brown
5
Place them in a refrigerator
6
Risotto:
7
Sauté the onion in butter and olive oil, then add the rice and let it fry lightly
8
Add white wine and let it evaporate
9
Then, add hot chicken broth with saffron dissolved, in three stages
10
Turn off the heat and mix in the cheese and butter
11
Mix well and serve immediately.