Name: Breaded chicken with tomato rice
Total time: 45 min
Yield: 4
Cuisine: Portuguese
Ingredients: 800 g Chicken Breast; 2 un Egg; 50 g All-purpose flour; 80 g Breadcrumbs; 340 g Carolino Rice; 2 un Tomato; 1 un Onion; 2 dentes Garlic; 60 ml Olive Oil; 2 c/ch Salt

Method

Heat 20 ml of olive oil in a saucepan. Soften the chopped onion, garlic and tomatoes over medium heat for 7 minutes. Add the 340 g of carolino rice and stir for 1 minute.
Add 1.2 litres of hot water and half the salt. Cook uncovered over medium heat for 14 to 16 minutes, stirring occasionally. Add another 100 ml of hot water if needed to keep the rice soupy.
Halve the chicken breasts horizontally and flatten gently to make steaks 0.7 to 1 cm thick. Season with the remaining salt.
Beat the eggs. Coat the steaks in flour, then beaten egg, then breadcrumbs, pressing to help them stick.
Heat the remaining 40 ml of olive oil in a wide frying pan over medium to high heat. Fry the chicken in two batches for 3 to 4 minutes per side until golden and the centre reaches 74 °C.
Drain on kitchen paper and serve immediately with the tomato rice.