||Place the veal cutlets in a shallow dish. Combine the oil, garlic, lemon rind and juice, and then pour over the cutlets.
||Preheat the char-grill pan to hot before adding the cutlets. Add cutlets, reduce the heat to moderately high. Cook cutlets on one side until the first sign of moisture appears on the top, turn and cook further until done to your preference. Turn once only. Test the cutlets for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
||While cutlets are cooking cook the risoni in a medium-sized pan of boiling water (about 11 minutes), in the last minute of its cooking time, add the peas. Remove cutlets from heat, loosely cover with foil and rest cutlets for 4 minutes before serving.
||As the veal rests and the risioni cooks, heat the oil in a large frypan. Add the onion and cook until it is soft, add the garlic, tomatoes and sugar, cook for 1 minute or until tomatoes just begin to soften. Drain the risoni and peas, add to the pan with tomato mixture, and toss to coat the risoni. Divide the risoni between the plates, sprinkle with parsley, and top with cutlets.