Blanch the asparagus and dice together with the Camembert cheese, place on the veal and fold. Blend well the Parmesan, bread and sage into crumbs. Beat the eggs and pass the veal first from the flour, than eggs and crumbs. Shallow fry the veal in butter until golden brown and serve on the risotto. For the risotto, chop the leek, garlic, chilli and mushroom sauté in butter until softened than add the, thyme, cubes and stir. Add the rice stir well for 1 minute than pour in the wine and bring to the boil. Pour in the warm water and simmer until the Rice is cooked through.
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