Parmesan Crusted Veal Cutlets With Saffron Risoni Recipe

Ingredients For Parmesan Crusted Veal Cutlets With Saffron Risoni Recipe

• 5 Slices day old rye bread*, crusts removed
• 0.25 cup Finely Grated Parmesan
• 0.5 cup Finely Chopped Flat Leaf Parsley
• 200 gram 4 veal cutlets
• Plain flour, seasoned, to dust
• 2 tablespoon 2 eggs, lightly beaten with milk
• 2 tablespoon Olive oil
• Lemon wedges, to serve
• 2 pinch Saffron Threads
• 200 gram Risoni pasta
• 2 tablespoon Olive oil
• 2 tablespoon Lemon juice
• 2 tablespoon Toasted Pine Nuts