1. In a large skillet, sauté the onion and garlic in butter until softened.
2. Add the rice and stir to coat. Cook for 1 minute, stirring constantly.
3. Add the white wine and let it simmer until reduced by half.
4. Gradually add the hot chicken broth, 1 cup at a time, stirring constantly. Wait until each cup is absorbed before adding the next.
5. Stir in the saffron, salt, and pepper. Reduce heat to low and simmer for 15-20 minutes, or until the rice is tender and creamy.
6. Remove from heat and stir in the Parmesan cheese.
7. Season the chicken breasts with salt and pepper. Dredge in flour, then eggs, then breadcrumbs.
8. Heat oil in a large skillet and fry the chicken breasts until golden brown and cooked through.
9. Serve the risotto topped with the schnitzel and garnish with almonds and parsley.
10. Enjoy the beautiful symphony of flavors!
