Some fresh produce and a few pantry staples are all you need for delicious chicken schnitzels.
- Place rice and 160ml (2/3 cup) water in a small, heavy-based saucepan. Bring to the boil over high heat. Cover with a lid, reduce heat to low, then cook for 15 minutes or until water is absorbed. Transfer rice to a sieve. Rinse under cold running water to cool, then place in a bowl and toss with olive oil.
- Meanwhile, place a halved chicken breast between 2 sheets of plastic wrap and, using a meat mallet or rolling pin, pound until 5mm thick. Repeat with remaining chicken.
- Combine breadcrumbs and extra chopped parsley in a bowl. Whisk eggs and milk in a second bowl. Place flour in a third bowl and season. Dust a chicken portion with flour, shaking off excess. Dip in egg mixture, then coat in breadcrumb mixture. Repeat with remaining chicken. Set aside.
- Cook beans in a saucepan of boiling salted water for 3 minutes or until tender. Drain, refresh in iced water, then drain again. Combine beans, rice, herbs, onion and lemon zest and juice in a large bowl. Season. Toss to combine.
- Fill a large, heavy-based frying pan 3cm deep with peanut oil and heat over medium–high heat. Cook schnitzels, in 2 batches, for 2 minutes each side or until golden and cooked through. Drain on paper towel.
- Divide salad and schnitzels among plates. Scatter salad with roasted almonds, if using, to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set