Butter Schnitzel with Risipisi

Soak, squeeze out the bread and mince the veal, add the cream, egg, salt, a little nutmeg and parsley, mix well. Form oval loaves and fry them in clarified butter until brown on both sides. Pour stock over roasting residue, boil gently, bind (mount) with ice-cold butter pieces and strain. When serving, pour juice over cutlets.

For the risipisi: sauté finely chopped onions in butter, add long-grain rice, glaze lightly, pour in hot water, simmer lightly for 3 min and then place in a 120 °C oven with the lid closed. After 10 min, stir peas into the long-grain rice and cook for another 10 min until soft. Loosen finished long grain rice, fold in parsley.

Tip: Instead of clarified butter, you can also use butter in most cases.

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