Soy Cutlet with Venetian Rice with Peas (Risi e Bisi)

Put the soy medallions in a pan with about 1/2 liter of water and let them soak, completetly covered with water.

Season it with 1/8 liter of soy sauce and vegetable soup powder and simmer until about 3/4 of the water is evaporated.

Leave it to cool, then take the soy medallions out and flatten them with your hand.

Put the remaining brew aside, it will later be needed for the sauce.

Dredge the soy medaillons in flour.

Heat up canola oil in a pan and fry the soy medallions sharp on both sides, then remove from the pan.

Preparation of the sauce:

Press 3 cloves of garlic in the brew of the medallions, add 1/8 liter of soy sauce and 1/4 liter of water.

Chop 1 onion or shallot into cubes and put it in the hot pan, were the soy schnitzel have been fried.

Flour it with 2 tbsp., mix it with the onions and roast brownish.

Then add the brew and simmer for about 3 minutes.

To get a fine sauce, puree it with a hand blender.

Then put the soy schnitzel in the sauce and simmer on the lowest level for about 20 minutes.

Serve it with venetian rice with peas (Risi e Bisi).

Have Fun and Good Succeed!