Stuffed chicken schnitzel

Name: Stuffed chicken schnitzel
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 8 discs dried tomatoes in oil; 2 TABLESPOONS green peppercorns in brine; 200 g Double cream cream cheese; 1/2 bunch Parsley; 4 Chicken fillets (approx. 150 g each); 1 egg (size M); 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 3 TABLESPOONS Breadcrumbs; 4 discs Bacon; 1 TABLESPOON clarified butter; 7-10 Tbsp possibly cherry tomatoes and pepper panicles; 7-10 Tbsp wooden sticks

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
8 discs dried tomatoes in oil
2 TABLESPOONS green peppercorns in brine
200 g Double cream cream cheese
1/2 bunch Parsley
4 Chicken fillets (approx. 150 g each)
1 egg (size M)
7-10 Tbsp Pepper
2 TABLESPOONS Flour
3 TABLESPOONS Breadcrumbs
4 discs Bacon
1 TABLESPOON clarified butter
7-10 Tbsp possibly cherry tomatoes and pepper panicles
7-10 Tbsp wooden sticks

Directions

1
Prepare the rice in salt water according to the instructions on the packet. Meanwhile drain the tomatoes and chop them coarsely. Drain the peppercorns. Mix tomatoes, cream cheese and pepper. Season with salt.
2
Wash the parsley, dab dry and pluck the leaves from the stalks. Wash the chicken fillets, dab dry and cut 1 pocket each. Fill with cream cheese mixture and close with wooden sticks.
3
Whisk the egg and season with salt and pepper. Turn chicken fillets first in flour, then in egg and then in breadcrumbs. Wrap 1 slice of bacon around each chicken fillet. Stick 1 leaf of parsley under each piece of breakfast bacon.
4
Heat clarified butter in an ovenproof pan and fry the chicken fillets for 3 minutes on each side until golden brown. Finish cooking for 15 minutes in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2).
5
In the meantime, roughly chop the remaining parsley and fold into the rice. Press the rice into a mould or cup and turn it over onto the plates. Serve garnished with schnitzel and possibly melted tomatoes and pepper pancakes.