Chicken schnitzels with green bean and rice salad

Some fresh produce and a few pantry staples are all you need for delicious chicken schnitzels.

Recipe «Chicken schnitzels with green bean and rice salad» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 100g white long-grain rice, 2 tbsp olive oil, 4 x 200g chicken breasts, halved horizontally, 150g panko breadcrumbs, 1/2 cup flat-leaf parsley, torn, plus , 2 tbsp finely chopped extra flat-leaf parsley, 4 eggs, 125ml milk , 150g plain flour, 200g green beans, trimmed, sliced on the diagonal, 1/2 cup mint leaves, torn, 1 red onion, finely chopped, 1 lemon, zested, juiced, Peanut oil, to shallow-fry, Roasted flaked almonds , to serve.

Ingredients:

• 100g white long-grain rice 
• 2 tbsp olive oil 
• 4 x 200g chicken breasts, halved horizontally 
• 150g panko breadcrumbs 
• 1/2 cup flat-leaf parsley, torn, plus 
• 2 tbsp finely chopped extra flat-leaf parsley 
• 4 eggs 
• 125ml milk 
• 150g plain flour 
• 200g green beans, trimmed, sliced on the diagonal 
• 1/2 cup mint leaves, torn 
• 1 red onion, finely chopped 
• 1 lemon, zested, juiced 
• Peanut oil, to shallow-fry 
• Roasted flaked almonds , to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Divide salad and schnitzels among plates. Scatter salad with roasted almonds, if using, to serve.