Breaded Veal with Risotto

Cut the veal into serving pieces discarding bones and rind  Picture  . Season with salt and black pepper. Make breadcrumbs from the stale bread, beat the egg into a shallow plate and put some flour into a shallow plate. Cover each piece of veal with flour, coat well with the the beaten egg, cover with breadcrumbs and put to one side.

Peel and chop up an onion, add to a saucepan along with a tablespoonful of butter and soften over a medium heat for five minutes or so. When done, stir in some peas and the rice. Ladle in some stock and start to make the risotto as normal.

Meanwhile top and tail the courgettes, cut into small slices and quickly brown in a little olive oil and put to one side. Wash the samphire well under cold water, divide long pieces into two and leave to drain.

Put a tablespoonful or so of olive oil into a frying pan, put over a medium heat and brown on both sides. When done put in an ovenproof dish and finish off in the oven at 350°F/180°C/Reg4 for five minutes or so.

When the rice in the risotto is on the way to being ready, stir in the courgettes and samphire. Grind up some saffron in a pestle and mortar and stir into the risotto. When ready stiry in a good couple of tablespoonfuls of grated parmesan and season with a little salt if necessary.

Put portions of risotto on to serving plates, put portions of veal on top, garnish with a slice of lemon and serve and enjoy  Zoom  .