Pork Milanese with saffron risotto

The delicate flavour and golden colour of saffron gives this risotto a comforting, extra creamy feel.

Serves 4 • Prep 20 mins • Cook 40 mins

4 boneless pork chops, fat removed 100g fresh breadcrumbs

20g Parmesan

2 medium free-range eggs, beaten 100g plain flour

Vegetable oil, for frying

For the risotto:

1 onion, chopped

40g cold unsalted butter

2 large garlic cloves, crushed

300g arborio rice

100ml dry white wine

½tsp saffron

1ltr hot chicken stock

40g Parmesan cheese, grated, plus extra to serve

1 lemon, ½ zested, ½ cut into wedges Handful rocket, to serve

1 Cover the pork with baking paper and bash with a rolling pin until slightly flattened. Add the breadcrumbs to a plate and mix in the Parmesan. Add the eggs and flour to 2 separate plates.

2 Fry the onion in 20g of the butter for 5 mins in a sauté pan. Add the garlic and cook for 1 min. Stir in the rice to coat in butter for 2-3 mins. Pour in the wine; let it bubble for 2 mins, then add the saffron. 3 Add the stock, a ladle at a time, stirring continuously, adding more as each ladleful is absorbed. Cook for 10-15 mins until the rice is starting to soften. Turn off the heat. 4 Add veg oil to a shallow pan to ¼ way up the sides. Dip each chop in flour, egg, then breadcrumbs. Fry on a high heat for 4-5 mins, turning halfway, until crispy and cooked through. Drain on paper towels. 5 Return the risotto to the heat and stir in the remaining butter and the Parmesan. Slice the pork and place on top of the risotto. Serve with lemon zest, rocket, Parmesan and lemon wedges.

Per serving: 805 cals, 23g fat, 11g sat fat, 93g carbs >>