- 100g (1/2 cup) white long-grain rice
- 2 tablespoons olive oil
- 4 x 200g chicken breasts, halved horizontally
- 150g (2 cups) panko breadcrumbs (see note)
- 1/2 cup flat-leaf parsley, torn, plus
- 2 tablespoons finely chopped extra flat-leaf parsley
- 4 eggs
- 125ml (1/2 cup) milk
- 150g (1 cup) plain flour
- 200g green beans, trimmed, sliced on the diagonal
- 1/2 cup mint leaves, torn
- 1 red onion, finely chopped
- 1 lemon, zested, juiced
- Peanut oil, to shallow-fry
- Roasted flaked almonds (optional), to serve
- Step 1Place rice and 160ml (2/3 cup) water in a small, heavy-based saucepan. Bring to the boil over high heat. Cover with a lid, reduce heat to low, then cook for 15 minutes or until water is absorbed. Transfer rice to a sieve. Rinse under cold running water to cool, then place in a bowl and toss with olive oil.
- Step 2Meanwhile, place a halved chicken breast between 2 sheets of plastic wrap and, using a meat mallet or rolling pin, pound until 5mm thick. Repeat with remaining chicken.
- Step 3Combine breadcrumbs and extra chopped parsley in a bowl. Whisk eggs and milk in a second bowl. Place flour in a third bowl and season. Dust a chicken portion with flour, shaking off excess. Dip in egg mixture, then coat in breadcrumb mixture. Repeat with remaining chicken. Set aside.
- Step 4Cook beans in a saucepan of boiling salted water for 3 minutes or until tender. Drain, refresh in iced water, then drain again. Combine beans, rice, herbs, onion and lemon zest and juice in a large bowl. Season. Toss to combine.
- Step 5Fill a large, heavy-based frying pan 3cm deep with peanut oil and heat over medium–high heat. Cook schnitzels, in 2 batches, for 2 minutes each side or until golden and cooked through. Drain on paper towel.
- Step 6Divide salad and schnitzels among plates. Scatter salad with roasted almonds, if using, to serve.
Top tip: Panko breadcrumbs are available from supermarkets and Asian food shops. Substitute regular dried breadcrumbs.
- Author: Dominic Smith
- Image credit: Andy Lewis
- Publication: MasterChef