Chicken schnitzel and tomato rissioto

A few years ago, while working in Sydney, I found a lovely salad bar that done a mix of things. Everyday I bought a chicken schnitzel salad and chilli tomato risotto for lunch. I re-created it home.

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Step 1

Start with the chicken or vegetable stock in a pan, with about 500ml of boiling water. In a bigger pan, put the rissioto rice in and fry lightly in extra virgin oil. Add onions to the rice.

Step 2

Pour a ladel worth of stock into the rissitto, and stir. Repeat this every fee minutes once the rice has absorbed most of the stock. This can be repeated again and again until he rice is to your desired texture.

Step 3

I also added a small amount of water and a beef stock to mine. To help bring out the rich flavours

Step 4

I used a shop bought tomato sauce, and a tin of tomatoes and stirred them through. Leave of low heat for simmer. This is when I added in my mixed peppers and some sweetcorn

Step 5

Season according to your preferred taste. I used some chilli powder to give some heat, and I added mixed herbs, all purpose seasoning, and pepper.

Step 6

While your waiting for the rissioto to simmer, mix bread crumbs, parmigiano, paprika and onion salt in a bowl to make the coating for the chicken

Step 7

In a separate bowl whisk and egg. Take each chicken breast and dip from the egg mixture in the dry bread crumbs. Repeat until all chicken is covered, and your happy with how much they are coated.

Step 8

Place in airfryer for around 15-20mins, or until the chicken is cooked.

Step 9

Serve with Italian sald, cumber, tomatoes, garlic mayo, and a sprinkle of parmigiano cheese.