Breaded Chicken Cutlets with Savory Rice
Breaded chicken cutlets with savory rice is a classic Hungarian dish, a perfect combination of breaded chicken breast and seasoned rice. The origin of breaded meat can be traced back to the Austrian Wiener Schnitzel, which became extremely popular in Hungary as well. Imagine crispy, golden-brown fried chicken alongside freshly stir-fried rice with onions and green peas on your plate. This dish is a perfect choice for a hearty family lunch or dinner and is guaranteed to become everyone's favorite.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Slice the chicken breast into thin cutlets and gently pound them. Season both sides with salt and pepper.
2
Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
3
Dredge each chicken cutlet in flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs.
4
Heat the oil in a deep skillet over medium-high heat. Fry the breaded chicken cutlets until golden brown, about 3-4 minutes per side.
5
Once cooked, transfer the breaded chicken to a paper towel-lined plate to drain excess oil.
6
To prepare the rice, finely chop the onion and garlic. Heat the olive oil in a skillet.
7
Add the onion and sauté until translucent. Stir in the green peas and cook for an additional 2-3 minutes.
8
Pour the cooked rice into the skillet with the vegetables and mix well. Season with salt and pepper, then stir-fry for 3-4 minutes.
9
Serve the savory rice with the crispy breaded chicken cutlets immediately.
