Filter
Reset
Sort ByRelevance
Aimee Stooksbury Hower
Chicken schnitzel with mustard risotto
Share
Tweet
Pin
Whatsapp
Print
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.
-
20 minMain dishtagliatelle, tomato cubes, Pastasauce, gold salami, garlic, green olives without seeds, spinach salad,tagliatelle with salami and spinach in tomato sauce -
25 minMain dishonion, traditional olive oil, risotto rice, vegetable stock of tablet, cooking cream light, sliced chestnut mushrooms, fresh leaf spinach, Grana Padano cheese,mushroom risotto with spinach -
30 minMain dishpine nuts, butter, onion, garlic, Broccoli, potato, vegetable stock, whipped cream, blue cheese, oregano leaf,broccoli velouté with blue cheese and pine nuts -
30 minMain dishrolling brown bread, paprika mix, Red onion, chilled Italian pesto dressing, beef spices, unsalted butter, Mozzarella,sandwich tartar with paprika salad
Nutrition
875Calories
Sodium0% DV0g
Fat51% DV33g
Protein92% DV46g
Carbs32% DV96g
Fiber0% DV0g
Loved it