Parmesan chicken schnitzel

Ingredients

For the schnitzel

• 700 g chicken breast
• 1 teaspoon salt
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon garlic powder
• 30 ml olive oil
• 60 g grated Parmesan
• 80 g flour
• 2 eggs
• 100 ml frying oil

For the pilaf

• 1 small onion (100 g)
• 1 can mushrooms (200 g drained)
• 3 cups risotto rice (600 g)
• 1440 ml hot water
• 1 meat stock cube
• 30 ml olive oil
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 15 g fresh parsley

For the optional sauce

• 1 packet mushroom sauce

Preparation

1. Cut the breast into 4 large slices and gently pound them between two sheets of plastic wrap. Season with 1 teaspoon salt, 1/2 teaspoon white pepper and the garlic powder, then drizzle with 30 ml olive oil and grate 30 g Parmesan over the top. Cover and refrigerate for 3 hours. 2. Finely chop the onion and drain the mushrooms. Heat 30 ml olive oil in a pot and sauté them for 2 minutes. Add the rice and sauté for 1 more minute, stirring. 3. Dissolve the stock cube in 1440 ml hot water. Gradually pour the liquid over the rice as it is absorbed, stirring often for 18 minutes, until the grains are tender but still hold their shape. Season with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the chopped parsley and cover the pot. 4. Beat the eggs in one dish. In another, mix the flour with 30 g grated Parmesan and 1/4 teaspoon white pepper. Coat each slice in the flour mixture, then dip it in the egg. 5. Heat the frying oil in a pan and fry the slices in batches for 3 minutes on each side, until browned and cooked through. Transfer them to paper towels. 6. If you want to serve the schnitzel with sauce, make the mushroom sauce from the packet in 2 minutes, following the instructions on the package. 7. Serve the schnitzels with rice and mushroom pilaf.