Directions
- Peel the onion. Wash the peppers and zucchini.
- Cut all vegetables into strips.
- Cook the rice as recommended on the package.
- Heat up a large frying pan or pot. Add a little frying oil.
- Add vegetables and sugar.
- Fry stirring from time to time for about 5 minutes (adjust the temperature and remember that vegetables should fry and not boil in their own juices).
- Add 2 tablespoons of balsamic vinegar, 1 tablespoon of olive oil and mix everything together.
- Reduce the heat, cover the pot and simmer the vegetables for another 5 to 7 minutes.
- Season to taste with salt, pepper and plenty of dried basil (fresh basil is even better).
- Mix breadcrumbs and parmesan. Crack the egg and mix in a bowl.
- Cut the chicken breasts into cutlets, season with salt and pepper and dust in flour.
- Dip prepared chicken in egg and then in breadcrumbs (press the breadcrumbs on each side).
- Heat the pan, pour the oil and fry the chicken on each side for about 4 minutes.
- Cut the fried chicken into strips and serve with salad on cooked brown rice.
Ingredients
300 g brown rice
1 large red onion
1 zucchini
2 red bell peppers
2 tbsp. sugar
2 tbsp. balsamic vinegar
2 eggs
300 g chicken breasts
50 g grated parmesan cheese
120 g breadcrumbs
flour
olive oil
oil for frying
salt, pepper and dried basil
Fusion / Other
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