← All recipes
🍽️ Parmesan Schnitzel with Tomato Risotto and Young Spinach
690 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- Vegetable broth 400 ml
- Pork schnitzel from the top round 600 g
- Onions, yellow 1 pc.
- Butter 2 tbsp
- Sugar pinch
- Risotto rice 300 g
- Tomatoes, pureed 500 g
- Wheat flour, Type 405 4 tbsp
- Eggs 2 pcs.
- Parmesan 40 g
- Breadcrumbs 100 g
- Salt pinch
- Oil 4 tbsp
- Baby spinach 150 g
- Pepper, black ground pinch
- Cream cheese, plain 40 g
Instructions
- 1. In a pot, dissolve the vegetable broth if necessary and bring to a boil. Rinse the schnitzel, pat dry with a kitchen towel, and set aside to temper. Halve the onions, peel them, and cut into fine cubes.
- 2. In a pot, melt 2 tbsp of butter over medium heat. Sauté the onion cubes with sugar in it for about 2 minutes until translucent, then add the rice and cook for about 1 minute.
- 3. Add the pureed tomatoes and cook the risotto, stirring occasionally, over low to medium heat for approx. 20 minutes. Add a little broth in between so that the rice is always lightly covered with liquid.
- 4. For the breading of the schnitzel, prepare a plate with flour and another with beaten eggs. Grate the Parmesan finely onto a third plate and mix with breadcrumbs.
- 5. Season the schnitzel generously with salt. First coat in flour, shake off excess flour, then dip in the egg and let drip. Finally, coat in the Parmesan-breadcrumb mixture.
- 6. Heat 4 tbsp of oil in a pan over medium heat and fry the schnitzel for about 2 minutes on both sides until golden brown. Then let drip on kitchen paper.
- 7. Wash the spinach and spin dry in a salad spinner. When the risotto is ready, stir in the cream cheese and spinach and season with salt, pepper, and sugar. Then plate the Parmesan schnitzel and tomato risotto and serve. Enjoy your meal!
Nutrition per serving
- kcal: 690
- Protein: 41 g · Fett/Fat: 36 g · Carbs: 49 g