Cutlet with vegetable rice

Name: Cutlet with vegetable rice
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 100 g cleaned carrots; 100 g cleaned peppers (e.g. red peppers); 30 g cleaned spring onions; 1 Garlic clove; 1 tsp (5 g) Oil; 45 g Rice (e.g. brown rice); 1/2 TEASPOON Vegetable broth (instant); 1 (approx. 150 g) chicken chop; 7-10 Tbsp salt, black pepper; 2-3 stem(s) Parsley and basil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

100 g cleaned carrots
100 g cleaned peppers (e.g. red peppers)
30 g cleaned spring onions
1 Garlic clove
1 tsp (5 g) Oil
45 g Rice (e.g. brown rice)
1/2 TEASPOON Vegetable broth (instant)
1 (approx. 150 g) chicken chop
7-10 Tbsp salt, black pepper
2-3 stem(s) Parsley and basil

Directions

1
Washing vegetables. Finely dice carrot and paprika. Cut spring onion into rings. Peel garlic and chop finely
2
Heat 1/2 tsp. oil in a small pot. Sauté the carrot, bell pepper, spring onion and garlic in it. Add rice and sauté briefly. Stir in a good 1/8 l water and stock. Bring to the boil, cover and cook over low heat for 20-25 minutes
3
Wash the meat and pat dry. Heat 1/2 tsp. oil in a coated pan. Fry the meat for about 5 minutes on each side, season. Wash the herbs and chop them finely, except for a little bit. Stir into the rice. Arrange with the schnitzel and garnish with the rest of the herbs
4
Less is more
5
Ideal for diabetics: Fry short fried foods as pure as possible, i.e. without breading. In this way you save around 1 BE for the breadcrumbs and fat for frying. Only cut off the fat edges after frying, so that the meat remains juicy