Chicken Schnitzel and Creamy Coconut Healthy Risotto
Chicken schnitzel and creamy coconut healthy risotto is a delicious one-pot meal made with Australian brown rice and simple ingredients. Ready in under 45 minutes
Ingredients
Chicken Schnitzel
- 1 Large Chicken Breast
- 1/ 4 tsp Salt (or salt to taste)
- 1 Cup Bread crumbs
- 1 tsp Crushed chilli
- 1 tsp Cajun powder
- 1 tsp Garlic powder
- 1/2 tsp White wine vinegar
Creamy Coconut Healthy Risotto
- 1 Cup Australian Brown Rice
- 3 Cups Vegetable Stock Salted
- 1 tsp Chopped garlic
- 1 Cup Chopped carrots
- 1/2 Can Coconut cream
- 1 Cup Baby spinach
- 1/2 Cup Sliced leek
Instructions
Instruction for Chicken Schnitzel
- Split the chicken breasts in half, then gently tap with the back of a knife to loosen and tenderise the meat.
- Season with crushed chilli, Cajun powder, garlic powder, vinegar, and salt.
- Pour the buttermilk over the chicken breasts and flip to coat evenly.
- Press the chicken into breadcrumbs to form a thick, even coating.
- Heat oil in a pan over medium heat, then place the crumbed chicken in and fry, turning until golden and cooked through.
- Remove the chicken from the pan and let it rest.
- Use the same pan to start cooking the risotto (do not wash the pan).
Creamy Coconut Healthy Risotto
- Soak the Australian brown rice for 15 minutes.
- Heat a pan over medium heat and add chopped garlic, carrots, and leek. Sauté until slightly softened.
- Drain the rice and add it to the pan with the vegetables.
- Add pepper powder and mix
- Pour in the vegetable stock, then cook on low to medium heat until the rice is soft and tender.
- Once the rice develops a creamy texture, stir in the coconut cream and let it simmer for 1 minute.
- Turn off the heat, add the spinach, and mix through until just wilted.
- Serve warm with chicken schnitzel.