Risi Bisi with Brussels sprouts and chicken schnitzels

Ingredients for 4 servings:

• 750 g Brussels sprouts
• 1 tsp, heaped nutmeg, grated
• ½ tsp white pepper
• n. B. Salt
• 40 g butter
• 40 g breadcrumbs
• 75 g shallot(s), finely diced
• 10 g garlic, finely diced
• 60 g butter
• 5 g turmeric root, grated
• 1 tsp, leveled curry paste
• 300 g basmati rice
• 450 ml cooking water from the Brussels sprouts
• 80 g Parmesan
• 150 g peas, frozen
• n. B. Salt
• 600 g chicken breast fillet(s)
• 2 tbsp, heaped wheat flour
• 2 tbsp, crushed paprika powder, sweet
• 1 tsp, heaped salt
• some fat for frying
• 1 bunch of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Clean the Brussels sprouts, add them to salted water with pepper and nutmeg. Cover the pot and bring to a boil. Simmer gently until the cabbage is al dente. Strain the cabbage through a sieve and keep warm separately, covered with 450 ml of reserved vegetable stock. For the risi bisi, sauté the shallots and garlic cubes in 30 g butter, stirring frequently, until translucent. Stir in the grated turmeric root with the curry paste, add the rice and sauté lightly, stirring frequently. Now add about 100 ml of stock and sauté in the covered wok. Stir frequently and add more stock until it is used up. After about 25 minutes, the rice will be al dente. About 5 minutes before the rice is tender, stir in the peas. Stir in the remaining butter for the risi bisi with the Parmesan cheese and then season with salt. Finally, fold in half of the chopped parsley and cover, keeping warm. Melt the 40g butter, stir in the breadcrumbs and add the drained Brussels sprouts, then fry, stirring frequently, until the cabbage begins to brown. Add the remaining chopped parsley, fold in, and cover to keep warm. Wash the chicken breast fillets, cut into equal-sized slices, and pat dry. Mix the flour, paprika, and salt. Place the meat slices in a bag and shake until coated with the flour mixture. Remove the slices from the bag, dust them with dust, and fry in a pan with fat until evenly browned. After frying, remove any excess fat from the meat on kitchen paper and serve with the rice and fried Brussels sprouts.