John Myers
Contents
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Ingredients
Indian rice pilaf:
- 1 Onion approx. 60 g
- 1 tbsp Garam Masala
- 1 tsp Salt
- 1 tsp Turmeric
- 6 Cardamom capsules
- 2 Sticks of cinnamon
- 1 Star anise
- 4 tbsp Sunflower oil
- 675 ml Water
- 375 g Basmati rice
- 100 g Sultanas
- 50 g Pine nuts
Chicken breast fillet schnitzel: (Here: For 2 people!)
- 250 g Chicken breast fillet frozen
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 3 tbsp Flour
- 1 Egg + 1 tbsp cooking cream
- 6 tbsp Panko (Japanese breadcrumbs)
- 6 tbsp Sunflower oil
Serve:
- 2 * ½ small tomatoes for garnish
Instructions
Indian rice pilaf:
- Peel the onion and dice finely. Peel the seeds out of the cardamom pods and grate finely in a mortar. Heat sunflower oil (4 tbsp) in a saucepan and briefly fry the onion cubes until translucent. Add the spices (1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon ground cardamom, 2 sticks of cinnamon and 1 star anise) and fry briefly and deglaze / pour in the water. Add / stir in the rice with the sultanas and pine nuts, bring to the boil briefly, stir and cook with the lid closed on the lowest heat setting for about 20 minutes. Take out the cinnamon sticks and the steranis and tear through everything with a fork.
Chicken breast fillet schnitzel: (For 2 people)
- Portion the chicken breast fillet meat, cut across, place a foil over it and shape into thin, small cutlets with the meat tenderizer. Season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cooking cream (1 tbsp). Turn the schnitzel first in flour (3 tbsp), then in the egg mixture (1 egg + 1 tbsp cooking cream and finally in panko (6 tbsp). Place the breaded schnitzel in a pan with sunflower oil (6 tbsp) golden-brown on both sides roast meat.
