Schnitzel with Rice

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.

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