Chicken Cutlets with Rice Recipe
This dish combines crispy, golden chicken cutlets with fluffy, seasoned rice for a simple yet satisfying meal. The chicken is coated in a flavorful breadcrumb mixture and fried to perfection, while the rice is light and buttery. It’s an easy, delicious recipe that pairs well with fresh salads or roasted vegetables. Perfect for a quick weeknight dinner or a hearty family meal!
Ingredients
For the Chicken Cutlets:
- 2 large chicken breasts sliced in half lengthwise
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs beaten
- ½ cup all-purpose flour
- 2 tablespoons milk
- ¼ cup vegetable oil for frying
For the Rice:
- 1 cup long-grain rice like basmati or jasmine
- 2 cups water or chicken broth
- 1 tablespoon butter or olive oil
- ½ teaspoon salt
Instructions
Prepare the Rice:
- Rinse the rice under cold water.
- In a pot, heat butter or oil over medium heat. Add rice and stir for 1 minute.
- Pour in water or broth, add salt, and bring to a boil.
- Lower the heat, cover the pot, and let it simmer for 15 minutes.
- Turn off heat and let it rest for 5 minutes before fluffing with a fork.
Prepare the Chicken Cutlets:
- Place flour in one shallow bowl, beaten eggs mixed with milk in another, and breadcrumbs with Parmesan, garlic powder, paprika, salt, and pepper in a third.
- Dredge each chicken piece in flour, dip into the egg mixture, and coat with breadcrumbs.
- Heat oil in a pan over medium heat. Cook each cutlet for 3-4 minutes on each side until it turns golden brown and is fully cooked.
- Set on a paper towel-lined plate to remove excess oil.
Serve:
- Plate the rice and top with crispy chicken cutlets.
- Top with fresh herbs or lemon wedges for added flavor, if desired.