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Aimee Stooksbury Hower
Chicken schnitzel with mustard risotto
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Ingredients
Directions
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Heat 2 tablespoons of olive oil and the butter and the onion. Add the rice and fry it with the granules shine.
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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.
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Meanwhile, fry the chicken chops in 3 tablespoons of olive oil in about 15 minutes around brown and done.
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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.
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Sprinkle the risotto with the rest of the cheese and the parsley. Serve with the chicken schnitzels.
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Tasty with frozen vegetables.
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90 minMain dishwhite onions, fresh thyme, traditional olive oil, pizza dough with tomato sauce, olives, anchovy fillets in canned oil, Red wine vinegar, dijon mustard, oak leaf lettuce melange,french onion pizza with green salad (pissaladière) -
150 minMain dishThai red curry by Jonnie Boer, sunflower oil, bottle gourd, Red pepper, granulated sugar, tap water, vinegar, black peppercorns, passion fruit, medium sized egg, mild yogurt, rice vinegar, coarse sea salt, celeriac, unsalted pistachios, semi-skimmed milk, zucchini, traditional olive oil, goat cheese blanc 50, baby cream lettuce,jonnie farmers pumpkin with pistachio and red curry
Nutrition
875Calories
Sodium0% DV0g
Fat51% DV33g
Protein92% DV46g
Carbs32% DV96g
Fiber0% DV0g
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