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Chicken schnitzels with green bean and rice salad
Chicken schnitzels with green bean and rice salad
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Make mouthwatering chicken schnitzels with simple, high-quality ingredients.
Ingredients:
  • 100g (1/2 cup) white long-grain rice
  • 4 x 200g chicken breasts, halved horizontally
  • 150g (2 cups) panko breadcrumbs (see note)
  • 125.00 ml flat-leaf parsley, torn, plus
  • 40.00 ml finely chopped extra flat-leaf parsley
  • 125ml (1/2 cup) milk
  • 150g (1 cup) plain flour
  • 200g green beans, trimmed, sliced on the diagonal
  • 125.00 ml mint leaves, torn
  • 1 red onion, finely chopped
  • 1 lemon, zested, juiced
  • Peanut oil, to shallow-fry
  • Roasted flaked almonds (optional), to serve
Instructions:
  • In a small, heavy-based saucepan, combine rice and 160ml (2/3 cup) water. Bring to a boil over high heat, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Drain rice in a sieve, rinse with cold water to cool, and toss with olive oil in a bowl.
  • Place a halved chicken breast between plastic wrap and tenderize to 5mm thickness using a meat mallet or rolling pin. Repeat with the rest of the chicken breasts.
  • In a bowl, mix breadcrumbs with extra chopped parsley. In another bowl, whisk eggs and milk. In a third bowl, season flour. Coat chicken portion with flour, then dip in egg mixture, followed by breadcrumb mixture. Repeat with remaining chicken portions and set aside.
  • Boil beans in salted water for 3 minutes until tender. Drain, then cool in iced water. Mix beans with rice, herbs, onion, lemon zest, and juice in a large bowl. Season and toss to combine.
  • Pour peanut oil into a large frying pan until it's 3cm deep and heat over medium-high heat. Cook schnitzels in 2 batches for 2 minutes on each side, until they are golden and cooked through. Pat dry on paper towel.
  • Plate the salad and schnitzels individually. Top the salad with roasted almonds for extra flavor, if desired.

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