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Parmesan crusted veal cutlets with saffron risoni

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

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Ingredients (13)

5 slices day-old spelt and rye bread*, crusts removed
1/4 cup finely grated parmesan
1/2 cup finely chopped flat-leaf parsley
4 x 200g veal cutlets
Plain flour, seasoned, to dust
2 eggs, lightly beaten with 2 tablespoons milk
2 tablespoons olive oil
Lemon wedges, to serve

Saffron risoni

2 pinches of saffron threads
200g risoni pasta
2 tablespoons each olive oil and lemon juice
2 tablespoons toasted pine nuts
1/2 cup roughly chopped flat-leaf parsley

Method

1.

Process the bread in a food processor to fine crumbs (you need about 1 1/2 cups). Combine the crumbs, parmesan and parsley in a shallow bowl. Dust the cutlets in flour, dip in the egg, then coat in the crumb mixture. Transfer to a tray and set aside while you make the risoni.
2.

Soak the saffron in 2 tablespoons of boiling water for 10 minutes. Meanwhile, cook the risoni in a pan of boiling salted water according to packet instructions, then drain. In a large bowl, combine the oil, lemon juice and undrained saffron. Add the nuts, risoni, and parsley, then season and toss to combine. Cover to keep warm.
3.

Heat oil in a large frypan over medium-low heat. Cook the cutlets for 4 minutes on each side or until golden and cooked to your liking. Serve with risoni and lemon wedges.