Chicken Schnitzel with Rice

Ingredients

• 250 g long grain rice
• Salt
• 1 Chinese cabbage (ca. 500 g)
• 200 g bean sprouts
• 4 chicken schnitzels (160 g each)
• 2 tbsp sunflower oil
• 2 tbsp butter
• 1 tbsp flour
• 400 ml Poultry broth
• 1 tsp tomato paste
• 100 g Sour cream

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water for about 20 minutes. Meanwhile, clean the cabbage head, cut off the stem and slice the leaves into fine strips. Rinse the sprouts and drain well. Blanch the cabbage in boiling salted water for 2 minutes. Drain, shock in cold water and drain again.

2. 2.

   Wash, pat dry, pound, salt and pepper the chicken schnitzels, then brown them on both sides in a hot pan with hot oil until golden brown. Remove and keep warm. Add 1 tbsp butter to the pan, melt, dust with flour, lightly sauté, then deglaze with broth.

3. 3.

   Stir in tomato paste and sour cream, season with salt and pepper, and simmer for 5 minutes over medium heat. In another pan, melt a bit of butter and sauté the cabbage with sprouts. Season, then plate the rice and schnitzels on warmed plates, drizzle with sauce, and serve.