Purple carrots with rice and chicken schnitzel

Ingredients for 1 servings:

• 3 carrots (purple heirloom carrots)
• 75 g long grain rice (1 cup)
• 2 small chicken breast schnitzels
• 1 egg(s)
• e.g. breadcrumbs
• 2 tbsp powdered sugar
• 80 g butter
• n. B. water
• salt and pepper
• 1 shot of oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Rinse the carrots and, if dirty, scrub them clean with a brush. Cut them into sticks and cook them in boiling salted water until al dente. Save the cooking water from the purple heirloom carrots and use it later to color the rice, which will then absorb the color of the carrots. Add two to three times the amount of cooking water to the rice and top up with water if necessary. You will need about 2-3 cups of liquid to cook the rice until tender. Cook for about 15 minutes. Wash the chicken cutlets, pat them dry with a paper towel, and season with salt and pepper on both sides. Then coat them first in the beaten egg and immediately after in the breadcrumbs. Fry the cutlets in hot oil in a pan until golden brown. Dust the purple carrots with powdered sugar, then add them to a buttered pan and caramelize. Arrange everything on a plate and serve.