Chicken Cutlets with Rice
- 4 ounces rice
- Stock
- 1 onion
- Salt
- Pepper
- Cold ham
- Cold, cooked chicken
- Egg
- Bread crumbs
Boil the rice in the stock. When done, pound the rice in a mortar with an onion that has been cooked in butter, pepper and salt. Pound separately, in equal portions, the ham and chicken. Form into cutlets. Cover with egg and bread crumbs. Fry.
Submitted by Aug 18, 2009
15 min
30 min
45 min