Rice with chicken breast schnitzels

Name: Rice with chicken breast schnitzels
Ingredients: 200g of rice (parboiled rice) green onion a chicken breast salt pepper 2 eggs flour

Meat - Rice with chicken breast schnitzels by Zina N. - Recipia

Rice with chicken breast schnitzels is a simple meal with two components that are prepared separately and then placed on the same plate. The parboiled rice is cooked in broth, then mixed with sautéed green onions and a little broth. The chicken breast is sliced, beaten as for schnitzels, seasoned, and fried after being dipped in flour and egg. Quick Info Total Time: not specified; rice cooks for 15 minutes, and frying time depends on the thickness of the schnitzels Preparation Time: not specified in the original recipe Cooking Time: 15 minutes for rice, plus time needed for sautéing the onions and frying the schnitzels Servings: number not specified; depends on the size of the chicken breast and serving portions Difficulty: easy Recipe Type: main course with breaded chicken breast and rice side dish Ingredients 200 g parboiled rice, in pouches Green onion One chicken breast Salt Pepper 2 eggs Flour Oil, for sautéing the onions and frying the schnitzels Broth, for boiling the rice and to add to the pan with onions and rice Preparation Method 1. Prepare the green onions Slice the green onions thinly. Put a little oil in a pan and sauté the onions until they soften. There is no need to brown them too much; in this recipe, they are used to flavor the rice. 2. Boil the rice Put the parboiled rice, in pouches, to boil in broth. Let it cook for about 15 minutes, following the method used for this type of rice. After the rice has boiled, remove the pouches and let them drain a bit. Then cut them open and pour the rice over the sautéed green onions. 3. Finish the rice Mix the rice with the onions and add salt and pepper to taste. Pour in a ladle of broth, then mix gently. The broth helps keep the rice moist and binds the mixture with the sautéed onions. Keep the rice on the heat only as long as necessary to combine the ingredients and for the broth to be partially absorbed. There is no need to cook it again as if it were raw rice, as the parboiled rice has already been cooked in pouches. 4. Prepare the chicken breast Cut the chicken breast into slices. Beat each slice as for schnitzels, so that the pieces have a more uniform thickness and cook at a similar time. Season the slices with salt and pepper. Make sure they are seasoned before dipping them in flour and egg, as indicated in the recipe. 5. Prepare the coating for the schnitzels Put the flour in one container and the eggs in another and beat them. Dip each chicken slice first in flour, then in egg. In this recipe, only flour and egg are used. Breadcrumbs are not added. 6. Fry the schnitzels Heat the oil in a pan and fry the chicken schnitzels. Turn them when they are browned on one side and continue until they are cooked on the other side. The frying time is not mentioned in the original recipe and varies depending on the thickness of the slices. If the schnitzels are cut thicker, they will need more time than thinner ones. 7. Serve Place the rice with green onions on a plate and add the chicken schnitzel alongside. The dish is served hot. Why I make the recipe often It is a practical combination when I want a complete main course without preparing several sides separately. The parboiled rice shortens the preparation time, and the schnitzels can be made from a single chicken breast. The green onion and broth give the rice more flavor than if it were served plain. The recipe is easy to organize since the rice can be put on to boil, and while it cooks, I can prepare the chicken slices. Additionally, the ingredients are common and do not require a long shopping list. Tips Cut the chicken breast into slices as evenly thick as possible. This way, the schnitzels will fry more evenly. Beat the meat enough to thin it out, but without making it too fragile. Slices that are too thin can dry out faster in the pan. Season the chicken before the flour and egg. This way, the salt and pepper reach the meat directly, not just the outer layer. The rice is placed over the green onions after it has boiled and after the pouches have been cut open. Mix it carefully so as not to crush it. Add the ladle of broth after you have placed the rice over the onions. The exact amount is not expressed in milliliters, and a regular ladle is enough to moisten and bind the dish. Before removing the schnitzels from the pan, check one of the thicker pieces. The chicken breast should be cooked inside. Substitutions The amount of green onion is not mentioned in the original recipe, so it can be used according to how much rice you are preparing and the desired taste. No specific substitution is indicated for it. The broth is used both for boiling the rice and at the end, over the mixed rice with the onions. If you use another liquid base, the final taste may differ, so broth remains the choice in the original recipe. For the schnitzels, flour and eggs are the ingredients mentioned for the coating. Breadcrumbs are not part of this version. Variations You can make the schnitzels thinner or thicker, depending on how you cut the chicken breast. Just keep in mind that thickness changes the frying time. The rice can be made drier or softer, depending on how much broth you add after placing it over the onions. The recipe indicates a ladle, but absorption may vary depending on the rice. The amount of salt and pepper remains to your choice. Some of the flavor also comes from the broth, so it is better to season the rice gradually. Serving Ideas Serve the rice hot, with one or more chicken schnitzels alongside. You can first place the rice on the plate and the schnitzel separately, so that the layer of flour and egg remains distinct from the side dish. The dish can also be served with a larger portion of rice and a single schnitzel, depending on the size of the meat pieces. Frequently Asked Questions Can I use unboiled rice? The recipe is written for parboiled rice, boiled in pouches for 15 minutes. If you use regular rice, the method and cooking time may be different, so follow the instructions on the package. Why is broth added over the rice after boiling? The rice is mixed with the sautéed green onions and a ladle of broth to gain flavor and to prevent it from drying out. The broth is added after the rice has been removed from the pouches and placed in the pan. Can I dip the chicken directly in the egg? In this version, the chicken slices are first dipped in flour and then in egg. The flour helps the egg adhere to the meat, so it is best to keep the indicated order. How long are the schnitzels fried? The exact time is not specified. It depends on the thickness of the slices and the temperature of the oil. The schnitzels are turned after they are browned on one side and cooked until the meat is done inside. Can the rice be prepared separately from the schnitzels? Yes. The rice is boiled and then mixed with the green onions and broth, while the schnitzels are prepared separately in the pan. When serving, the two components are placed together on the plate. Nutritional Values The values are approximate, as the recipe does not specify the amount of green onions, flour, and oil, the number of servings, or the exact weight of the chicken breast. For a standard serving, the dish may have approximately 550-750 kcal, 35-50 g protein, 55-75 g carbohydrates, and 18-30 g fat. The range is quite broad, especially due to the oil absorbed while frying the schnitzels and the size of the portion. The rice mainly contributes carbohydrates, the chicken breast and eggs provide protein, while the flour and oil increase the carbohydrate and fat intake. For an exact calculation, the quantities of all ingredients would be needed and the dish divided into equal portions. Storage and Reheating If there are leftovers, store the rice and schnitzels separately in closed containers in the refrigerator. The schnitzels may lose their original texture after storage, and the rice may become more compact. When reheating, heat the rice separately and add, if necessary, a little broth to make it soft again. The schnitzels can be reheated separately until they are warm inside. Do not keep the dish at room temperature for long periods.

Rice with chicken breast schnitzels

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