Mushroom Escalope with Rice

For the mushroom schnitzel with rice fried chicken breasts, first cut the chicken breasts in half, lightly pound and salt. Heat fat in a larger pan and sear the meat well on both sides (e.g. with Rama roasting aid). Season with pepper on both sides.

Finish frying the chicken breasts and divide them among 4 plates.

For the mushroom sauce, first sauté the finely chopped onion in oil in a pot until translucent. Halve the mushrooms and cut into fine strips. Add to the onions, fry lightly and pour in water. Cover and simmer gently for 15 minutes.

In a small bowl, whisk together the sour cream, flour and salt until well blended. Add this sour cream mixture to the finished steamed mushrooms and mix well.

Season mushroom sauce with chopped parsley, pepper and vinegar and spread over the fried chicken breasts on the plate.

For the steamed rice, first heat oil in a saucepan. Lightly sweat the rice. Add water and salt, cover and steam rice over low heat for 15 minutes until done.

Process steamed rice to taste and place in scoop form on the plates with the champion schnitzl. Serve the mushroom cutlets with rice.

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