For the cutlets, pound the cutlets and season with salt and pepper. Coat with flour, eggs (mixed with milk) and breadcrumbs. Put in a cold place.
Wash rice in cold water, drain. Heat butter in a saucepan and sauté rice until translucent. Pour double the amount of water.
Add salt, bring to a boil once, reduce/ turn off heat and steam for about 25 minutes (depending on package directions) until al dente, stirring occasionally.
Let rice steam out uncovered for a short time. Heat oil in a large skillet and fry cutlets until floating.
Drain on kitchen paper. Arrange on a plate with the fresh hot rice. It also goes very well with a green salad.
Preparation Tip:
The parnier can also be slightly modified with fresh chopped herbs. So the schnitzel tastes even more delicious.