Délicorn Escalope with Tomato Risotto

Total time: 35m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 892 Kcal, 34g Protein, 95g Carbohydrates, 39g Fat


  • 6 dried tomatoes in oil
  • 1 onion
  • 0.5 tbsp. olive oil
  • 4.5 dl vegetable bouillon hot
  • 175 g risotto rice
  • 1 dl white wine
  • 2 vegetarian cutlet with cheese/spinach
  • some basil leaves
  • oil to fry
  • 50 g Sbrinz cheese


  • Drain the tomatoes and cut into strips. Finely chop the onion. Heat the olive oil, sauté the onion and tomatoes, add the rice and sauté until translucent, stirring constantly.
  • Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 15 mins. until the rice is creamy and al dente.
  • Heat the oil in a frying pan and fry the schnitzel over a medium heat on both sides for approx. 4 mins. each side. Plate up the risotto and schnitzel, garnish the risotto with basil. Serve with the Sbrinz cheese alongside.

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