Cotoletta with mushroom risotto and orange salad

Cotoletta with mushroom risotto and orange salad

Prep Time20 minutes
Cook Time28 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 Dinners
Calories: 1272kcal


For The risotto

  • 6 cups chicken broth
  • 1 lb mushroom , sliced
  • 2 shallot , diced
  • 1 1/2 cups arborio rice
  • 1/2 cup white wine
  • salt and pepper and
  • green onion for garnish
  • 4 tbsps butter
  • 1/3 cup parmesan grated

For The Cotoletta

  • 1 lb pork cutlets chicken or veal work too
  • 1/2 cup bread crumbs
  • 1/2 cup flour
  • 3 egg
  • 1/3 cup cream 10%
  • salt and pepper and
  • 1/4 cup butter

For The Salad

  • 2 orange large
  • 2 cups Kalamata olives
  • 3/4 red onion large , sliced
  • 1/3 cup olive oil
  • salt and pepper and


  • For the Risotto: Heat about 2 tbsp olive oil in a large deep pan, add the mushrooms and saute for 3-5 minutes. Remove the mushrooms and set aside
  • Add the shallots and saute for 2 minutes.
  • Add the rice to the pan with a little more oil and stir to combine with the shallots and evenly coat the rice with oil.
  • Stir in the wine. Stir it constantly for a good minute til the wine is absorbed.
  • Add 1 1/2 cups of broth to the pot, stir and let cook on medium til it’s absorbed. repeat every 5 minutes or so with another 1 cup of broth til rice is cooked and broth is gone, but rice still looks wet. About 20 minutes.
  • Stir in the mushrooms, parmesan and butter. Serve garnished with the green onions
  • For the Salad: Slice the oranges about 1/4″ thick and place in a mixing bowl.
  • Thinly slice the onion into half moons, separating the rings. Add to the mixing bowl.
  • Add olives, oil, salt, pepper. Use a large spoon to toss and combine. Cover and refrigerate til ready to serve.
  • For The Cotoletta: Set out 3 plates and the cutlets. In the first place use a fork to mix together the eggs and cream. In the second plate add the flour, season with salt and pepper. In the third plate add the breadcrumbs
  • In a medium skillet heat the oil and butter til bubbling.
  • Dredge each cutlet in the egg wash, then the flour, then the egg wash again, then the bread crumbs.
  • Lay gently in the oil and fry for 1-2 minutes until golden brown. Then use a fork to turn and fry the other side.


Calories: 1272kcal | Carbohydrates: 107g | Protein: 50g | Fat: 71g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 2950mg | Potassium: 1524mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1660IU | Vitamin C: 65mg | Calcium: 286mg | Iron: 8mg