For the fried veal cutlets with risi-pisi and small deadnettle salad, salt the cutlets and fry them in olive oil and butter with the sage sprig on both sides (about 2-3 minutes per side).
Mix cooked long grain rice with butter and peas and season to taste.
Mix balsamic vinegar with spices and olive oil to make a salad marinade. Marinate the deadnettles with it.
Arrange the chops with the risi-pisi, drizzle with a little sage butter and serve with the deadnettle salad. Garnish with deadnettles.
Preparation Tip:
Mix finely chopped shallot into the salad, if desired.
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