Cardamom-crumbed cutlets with risotto milanese

cardamom-crumbed cutlets with risotto milanese



1.Place flour in small shallow bowl, whisk egg in separate small shallow bowl. Combine breadcrumbs, rind, cardamom and parsley in separate medium shallow bowl. Coat cutlets, one at a time, in flour then egg then breadcrumb mixture. Place cutlets, in single layer, on tray, cover, refrigerate until required.
2.Bring stock and the water to a boil in medium saucepan. Reduce heat, simmer, covered. Heat oil in large saucepan, cook garlic and onion, stirring, until onion softens. Add rice and saffron, stir rice to coat in mixture. Add wine, bring to a boil. Reduce heat, simmer, stirring, 2 minutes. Stir in 1 cup of the simmering stock mixture, cook, stirring, over low heat, until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring until liquid is absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender. Stir spinach and butter into risotto just before serving.
3.When risotto is almost cooked, heat extra oil in large frying pan, cook cutlets, in batches, until browned both sides and cooked as desired. Serve cutlets with risotto.