To prepare a delicious dish with rice and chicken schnitzels, we start by cooking the rice and peas. In a medium pot, we bring water with a pinch of salt to a boil. When the water reaches boiling point, we add the rice and peas. We let it boil over medium heat, stirring occasionally, until the rice becomes tender and the peas retain a pleasant texture. This process should take about 15-20 minutes. Meanwhile, we take care of the omelet.
In a bowl, we beat the eggs with a little salt and pepper, ensuring we get a homogeneous mixture. In a non-stick pan, we add a tablespoon of olive oil and heat it over medium heat. When the oil is well heated, we pour in the beaten eggs and start stirring continuously to obtain a scrambled omelet with small, fluffy pieces. Once the omelet is ready, we transfer it to a bowl and let it cool slightly.
After the rice and peas have boiled, we drain them, then mix them with the omelet in a large bowl. Finally, we adjust the taste with salt, pepper, and, if desired, a bit of balsamic vinegar, which will add a pleasant acidity.
Now we focus on the chicken schnitzels. We take the chicken breast and cut it into thin slices, making sure they are uniform for even cooking. Each slice is seasoned with salt and pepper on both sides. In two bowls, we prepare a beaten egg in one and flour in the other.
In a skillet, we heat sunflower oil. We start by dipping each chicken slice first in the flour, then in the beaten egg, and again in the flour, ensuring they are well coated. When the oil is hot enough, we place the schnitzels in the pan, being careful not to overcrowd them, so they fry evenly. We let the schnitzels fry for a few minutes on each side until they become golden and crispy.
Once the schnitzels are ready, we remove them to a platter lined with paper towels to absorb the excess oil. The dish is served hot, alongside a portion of rice with peas and omelet, and can be paired with a glass of cold wine or a cold beer, depending on preferences. This combination promises to be not only tasty but also comforting, ideal for a family dinner or a special occasion.
In a bowl, we beat the eggs with a little salt and pepper, ensuring we get a homogeneous mixture. In a non-stick pan, we add a tablespoon of olive oil and heat it over medium heat. When the oil is well heated, we pour in the beaten eggs and start stirring continuously to obtain a scrambled omelet with small, fluffy pieces. Once the omelet is ready, we transfer it to a bowl and let it cool slightly.
After the rice and peas have boiled, we drain them, then mix them with the omelet in a large bowl. Finally, we adjust the taste with salt, pepper, and, if desired, a bit of balsamic vinegar, which will add a pleasant acidity.
Now we focus on the chicken schnitzels. We take the chicken breast and cut it into thin slices, making sure they are uniform for even cooking. Each slice is seasoned with salt and pepper on both sides. In two bowls, we prepare a beaten egg in one and flour in the other.
In a skillet, we heat sunflower oil. We start by dipping each chicken slice first in the flour, then in the beaten egg, and again in the flour, ensuring they are well coated. When the oil is hot enough, we place the schnitzels in the pan, being careful not to overcrowd them, so they fry evenly. We let the schnitzels fry for a few minutes on each side until they become golden and crispy.
Once the schnitzels are ready, we remove them to a platter lined with paper towels to absorb the excess oil. The dish is served hot, alongside a portion of rice with peas and omelet, and can be paired with a glass of cold wine or a cold beer, depending on preferences. This combination promises to be not only tasty but also comforting, ideal for a family dinner or a special occasion.
Ingredients
For the rice with peas and omelette: one cup of rice, one cup of fresh or frozen peas (as I used), 2 eggs for the omelette, one tablespoon of olive oil, salt, and pepper to taste. For the schnitzels: one chicken breast cut into thin slices, one beaten egg with a little salt, white flour, salt, pepper, sunflower oil for frying the schnitzels. For the salad: green salad, half a red bell pepper, half a yellow bell pepper, one small cucumber, 2 tomatoes, olive oil, and balsamic vinegar, salt.