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Chicken schnitzels with green bean and rice salad

  • 0:25 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced


  • 100g (1/2 cup) white long-grain rice
  • 2 tablespoons olive oil
  • 4 x 200g chicken breasts, halved horizontally
  • 150g (2 cups) panko breadcrumbs (see note)
  • 1/2 cup flat-leaf parsley, torn, plus
  • 2 tablespoons finely chopped extra flat-leaf parsley
  • 4 eggs
  • 125ml (1/2 cup) milk
  • 150g (1 cup) 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 (optional), to serve


  • 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.

Source: taste.com.au


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