Peppercorn Crumbed Chicken & Brown Rice
with Charred Corn & Carrot Salad
Let's hear it for brown rice - tonight's grain star, that creates the perfect bed for juicy crumbed chicken. We've done things a little differently, by adding some black peppercorns to the chicken for some extra kick, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish!
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Ingredients
1 clove
garlic
1 tin
sweetcorn
1
carrot
1 packet
brown rice
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 packet
chicken breast
1 sachet
black peppercorns
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 drizzle
vinegar (rice wine or white wine)
Nutritional Values
Utensils
Instructions
• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain. • Meanwhile, Finely chop garlic. Drain sweetcorn. Grate carrot. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.
• When the rice has 15 minutes remaining, in a shallow bowl, combine the plain flour and a pinch of salt. • 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 second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and crushed peppercorns. • Dip chicken into flour mixture, followed by 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: 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 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 rice to the saucepan, stir to combine. Remove from heat. • Stir in Japanese style dressing, until coated. Season to taste.
• Slice chicken. • Divide charred corn-brown rice and carrot salad between plates. • Top rice with peppercorn crumbed chicken to serve. Enjoy!