Chicken schnitzel with mustard risotto

Heat 2 tablespoons of olive oil and the butter and the onion. Add the rice and fry it with the granules shine.

Add 1 tablespoon of broth and stir in the rice. When the stock is absorbed by the rice, add a new spoonful of stock. Repeat in about 20 minutes until the rice is tender and creamy.

Meanwhile, fry the chicken chops in 3 tablespoons of olive oil in about 15 minutes around brown and done.

Mix the rest of the olive oil, the mustard and 2 tablespoons of cheese with the risotto and let it stand for about 3 minutes with the lid on the pan.

Sprinkle the risotto with the rest of the cheese and the parsley. Serve with the chicken schnitzels.

Tasty with frozen vegetables.