Chicken cutlets with rice

How to make chicken cutlets with rice? Take the minced chicken, you can use the ready-made one purchased in the store, but, of course, it will be better to wind up the minced meat yourself. To make the cutlets more dietary, you need to take a chicken breast. However, it should be noted that chicken meat is dry, so if you want to make the cutlets more juicy, you can add a twisted piece of bacon to the minced meat. When you twist the minced meat, twist one head of onion with it.
Boil rice in salted water, previously thoroughly washed. It is better to take rice for long-grain cutlets, which will not turn into porridge during cooking. If the rice is used round, then it is not necessary to cook it to full readiness, to a porridge-like state.
Add the cooled crumbly rice to the minced chicken, add salt and ground black pepper to taste, beat in the chicken egg, mix thoroughly.
With wet hands (soaked in cold water), form cutlets, roll them in flour and fry in preheated vegetable oil on both sides until browned. Then add a little water to the pan, so that the water covers the cutlets by half, thanks to this, the cutlets will rise well and become juicy and "plump". Cover the pan with a lid and fry for about 20 minutes, periodically checking the frying process and turning the cutlets. When the liquid in the pan evaporates and the cutlets are fried, remove them from the heat.
Serve ready-made cutlets with vegetable salad or fresh vegetables. Chicken cutlets with rice may well act as an independent dish even without a side dish, as the basis of a sandwich or an addition to a bun.
Bon appetit!

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