Method

For the crispy rice:
cook the rice in vegetable broth and saffron like you would for a risotto. Remove from the heat when it is very “al dente” and cool it down under running water. Drain well, dry and leave in a ventilated oven for a night at a low temperature. After this, fry the grains for a couple of minutes in hot oil and drain on paper towels to absorb the excess oil.
Lightly beat the chop to flatten. Mix the crispy rice with the breadsticks. Dredge the chop in the flour, then in the beaten egg and the in the rice and breadsticks to obtain the typical breading.
In a hot pan, put some clarified butter and cook the chop on both sides on medium heat to not loose the beautiful yellow colour of the rice (at a higher temperature the rice would go from yellow to brown, loosing the colour effect). Melt the Gorgonzola with some cream and a pinch of saffron. Serve the chop with the cream of Gorgonzola.