From craving to table
Instructions
- 1
Prepare the risotto: In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and cook for 1 minute more.
- 2
Add the Arborio rice and cook, stirring, for 2 minutes. Pour in the white wine (if using) and cook until absorbed.
- 3
Add the warm chicken broth, 1/2 cup at a time, stirring constantly and letting each addition absorb before adding more. Continue until the rice is creamy and tender, about 20 minutes.
- 4
Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Keep warm.
- 5
Prepare the pork: Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Season pork chops with salt and pepper.
- 6
Dredge each pork chop in flour, then dip in eggs, then coat with breadcrumbs, pressing to adhere.
- 7
Heat vegetable oil in a large skillet over medium-high heat. Add pork chops and cook until golden and crisp, about 3-4 minutes per side. Transfer to a paper towel-lined plate.
- 8
Make the tomato-basil salsa: In a small bowl, combine cherry tomatoes, basil, 1 tablespoon olive oil, and balsamic vinegar. Toss gently and season with salt and pepper.
- 9
To serve, divide the risotto among four bowls. Slice pork cutlets and arrange on top. Spoon over the tomato-basil salsa and serve with lemon wedges.