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A plate of golden, crispy chicken cutlets arranged in a circular pattern around a mound of seasoned rice, with fresh tomatoes, dill, and garlic on the side.

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: lunch
Cuisine: American, Italian
Calories: 400
Ingredients Method

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

Method
 

Prepare the Rice:
  1. Rinse the rice under cold water.
  2. In a pot, heat butter or oil over medium heat. Add rice and stir for 1 minute.
  3. Pour in water or broth, add salt, and bring to a boil.
  4. Lower the heat, cover the pot, and let it simmer for 15 minutes.
  5. Turn off heat and let it rest for 5 minutes before fluffing with a fork.
Prepare the Chicken Cutlets:
  1. 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.
  2. Dredge each chicken piece in flour, dip into the egg mixture, and coat with breadcrumbs.
  3. 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.
  4. Set on a paper towel-lined plate to remove excess oil.
Serve:
  1. Plate the rice and top with crispy chicken cutlets.
  2. Top with fresh herbs or lemon wedges for added flavor, if desired.