Chicken schnitzel with spiced rice

Total Time

259

Put the chicken breasts between cling film sheets and bash out with a rolling pin to about twice their original size. Put the seasoned flour, beaten egg and polenta mixed with the parmesan in 3 bowls. Dust the chicken in the flour, then dip in the egg and finally coat with the cheesy polenta. Put on a lined tray and chill for 10 minutes.
Toast the spices in a dry frying pan until fragrant. Put the rice in a pan with the chicken stock, 150ml water and the toasted spices, then season. Bring to the boil, then simmer gently for 5 minutes. Cover and cook over a low heat for 5 minutes, then remove from the heat and leave covered.
Heat half the oil in a large frying pan, then brown the chicken in batches (with the rest of the oil) for 3 minutes on each side until golden and cooked through. Stir the coriander through the rice (reserve a third for lunch the next day) and serve with 4 of the chicken schnitzels.AC

Per serves

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