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Crispy Chicken with Cilantro Rice & Corn-Bean SalsaCrispy Chicken with Cilantro Rice & Corn-Bean Salsa

Chicken / Latin-Inspired

Crispy Chicken with Cilantro Rice & Corn-Bean Salsa

Crunchy chicken cutlets with creamy mustard sauce, herb rice, and a warm black-bean corn salsa.

Prep 25 minCook 35 minServes 4
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Quantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.

Ingredients

  • 4 thin chicken cutlets
  • Flour, 2 eggs and panko
  • Salt, pepper and smoked paprika
  • Neutral oil for shallow frying
  • 1 cup long-grain rice and cilantro
  • 1 can black beans and 1 cup corn
  • ½ cup cream and 2 tbsp Dijon
  • Lime, garlic and parsley

Method

  1. Season chicken, dredge in flour, egg, and panko, then shallow-fry until crisp and cooked through.
  2. Cook the rice and fold in chopped cilantro, lime zest, and a squeeze of lime.
  3. Sauté corn until charred; add garlic and black beans and warm through.
  4. Simmer cream and Dijon until lightly thickened. Plate the chicken with rice and salsa and spoon over the sauce.

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