Chicken schnitzel with vegetable breading

Ingredients for 2 servings:

• 200 g chicken breast
• 2 tbsp rapeseed oil
• 1 pinch of Madras curry powder
• ½ tsp sweet paprika powder
• ½ tsp salt
• 1 pinch of mint, dried
• Rapeseed oil for frying
• 4 small potatoes
• 1 large carrot(s)
• 6 tbsp wheat flour
• 1 egg(s)
• 20 g butter
• 40 g vermicelli
• ½ jar rice
• 1 jar water
• 8 g salt
• 2 mini cucumbers
• 8 small honey tomatoes
• 8 strawberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with Turkish vermicelli rice

Wash the chicken breast and pat dry. Remove any tendons and fat and cut into very thin slices. Drizzle with 2 tablespoons of rapeseed oil. Season with salt, pepper, curry powder, paprika, and mint and mix well. Let stand. Grate the potatoes. Place in a tea towel and wring out to drain the water. Grate the carrot and mix it with the grated potatoes in a bowl. Whisk the eggs in a bowl. Set aside a plate with the flour. Coat the schnitzels in the flour, dip them in the egg, and coat them in the potato and carrot mixture. Heat a pan on the stove, add oil, and fry the schnitzels on both sides until golden brown. For the rice, add the butter to the pot and heat gently. When the butter is 3/4 dissolved, add the vermicelli and increase the heat to high. Toast the vermicelli until lightly browned. Add the rice and toast it too. Add half the water, stir, then add the remaining water and salt and stir. Place two layers of kitchen paper under the lid of the pot and cover. Reduce the heat to medium and simmer for 20 minutes. Wash the cucumbers and slice diagonally. Wash the honey tomatoes and strawberries and pat dry. Serve everything on large plates with the schnitzels and rice.