Summary

Ingredients

• 4 skinless chicken breast fillet (s)
• 10 tablespoon breadcrumbs
• 10 tablespoon hazelnuts, chopped
• 10 tablespoon flour
• 2 egg (s)
• 100 g butter or mararine
• 1 medium onion (s), finely diced
• 1 tablespoon curry powder
• 300 ml whipped cream
• 2 tablespoon flour
• 1 tablespoon lemon juice
• 1 pinch (s) sugar
• Salt and pepper, whiter
• 250 g rice, weihed uncooked
• 500 ml broth, possibly chicken broth
• 1 orange (s)

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Instructions

1. Bring the stock to the boil, sprinkle in the rice and let it soak for about 30 minutes, depending on the variety. Adjust liquid and cooking time to the type of rice, brown rice goes very well with it.
2. Salt and pepper the fillets (turkey fillet is also possible). First in the flour, then in the well-baked eggs and finally in the crumbly hazelnut mixture on both sides. Heat 70 g butter, preferably in a non-stick frying pan, and fry it gently until brown - approx. 10 minutes on each side - depending on the thickness of the fillet (if thin schnitzel are used, correspondingly shorter).
3. In the meantime, sweat the very finely diced onion in 30 g of fat, sweat the curry and flour briefly and deglaze with whipped cream, reduce a little. Season to taste with lemon juice, salt, pepper and sugar.
4. Cut the orange wedges (fillet beforehand if necessary) into approx. 3 pieces each and carefully fold them under the swollen rice (the broth must be completely evaporated). Serve the sauce with the meat (please do not on the meat!) And the orange rice. Serve with a leaf salad.