Pepper Crumbed Chicken & Japanese Rice
with Charred Corn & Cucumber Salad- Sesame
- Soy
- Gluten
- Eggs
- Wheat
- May contain traces of allergens
Tonight's grain star; basmati rice, creates the perfect bed for juicy crumbed pork. But don't fear, we've kept to our roots by adding a staple cucumber salad to complete this all-rounder dish!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
330 g
Chicken Breast
1 packet
Basmati Rice
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1
Cucumber
1
Garlic
1 tin
Sweetcorn
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Half-fill a medium saucepan with water. Add brown rice (see ingredients) and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain and set aside in a bowl. • Meanwhile, finely chop garlic. • Drain sweetcorn. • Grate carrot. • Crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin.
• When the rice has 15 minutes remaining, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.• In a shallow bowl, combine the plain flour and a pinch of salt. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and the cracked black pepper. • Dip chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it is no longer pink inside. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, until softened, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Return cooked rice to the saucepan and stir to combine. Remove from heat. • Stir in Japanese-style dressing. Season to taste.
• Slice chicken. • Divide charred corn-brown rice and carrot salad between plates. • Top rice with peppercorn crumbed chicken to serve. Enjoy!
