For the herb risotto with meatloaf piccata, heat the butter. Sauté the onion and garlic. Add long-grain rice, stirring to soften until translucent.
Add wine and bring to a boil. Add lemon zest and juice. Gradually add soup, stirring frequently so that long-grain rice is always just covered with liquid. Simmer until long-grain rice is creamy and al dente (about 20 minutes).
Remove skillet from heat and stir in butter, cheese and parsley.
For the meatloaf piccata, stir eggs and milk together in a deep dish, season, stir in cheese. Turn meatloaf in batches in flour, shake off excess flour, then turn in egg-cheese mixture.
Heat clarified butter in a non-stick skillet, reduce heat. Fry piccata in batches on both sides until light brown, about 2 minutes each. Remove, keep warm.
Arrange the herb risotto with liver cheese piccata in deep plates, garnish and serve.
Preparation Tip:
As an alternative to fresh herbs, you can use frozen ones for the herb risotto with meatloaf piccata - they also stand out for their fresh taste!
