Cardamom-Crumbed Cutlets with Risotto Milanese

Ingredients

• 1/4 cup (35g) plain flour
• 1 egg
• 1 cup (70g) stale breadcrumbs
• 1 teaspoon lemon rind, finely grated
• 1 tablespoon ground cardamom
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 16 (800g) french-trimmed cutlets
• 3 cup (750ml) chicken stock
• 2 cup (500ml) water
• 2 tablespoon olive oil
• 1 clove garlic, crushed
• 1 medium_piece (150g) brown onion, chopped coarsely
• 1 1/4 cup (250g) arborio rice
• 1/4 cup (60ml) dry white wine
• 100 gram baby spinach leaves
• 20 gram butter
• 1/4 cup (60ml) olive oil extra
• saffron threads