Breaded Chicken Cutlet With Rice And Corn Recipe

Preparing the Breaded Chicken Cutlet

1. Start by pounding the chicken breast to an even thickness to ensure even cooking. 2. Dip the pounded chicken breast into beaten eggs or a binding agent, and then coat it with a thin layer of breading, such as bread crumbs or flour. 3. Heat oil in a frying pan over medium-high heat. Once the oil is hot, add the breaded chicken cutlet and fry until golden brown on both sides and cooked through. 4. Remove from the oil and place on paper towels to remove excess oil.

Preparing the Rice with Corn

1. Cook the rice according to package instructions until it's soft and fluffy. 2. In a separate pan, lightly sauté the corn with a small amount of oil or butter, until it's heated through and slightly caramelized. 3. Mix the cooked corn into the prepared rice, and season with salt and pepper to taste.