Chicken schnitzel with mustard risotto

Name: chicken schnitzel with mustard risotto
Total time: 40 min
Yield: 4
Ingredients: 6 tablespoon olive oil; 25 gram butter; 1 onion; 400 gram risotto rice; 1 liter chicken bouillon; 1 liter Meat bouillon; 4 chicken schnitzel; 3 tablespoon mustard; 100 gram old cheese; 2 tablespoon fresh parsley

Ingredients

Directions

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.