Lemon Oregano Schnitzel on Wild Rice Broad Bean Risotto

Combine the bread crumbs, oregano and lemon zest and mix through thoroughly. Season with pepper.

Take the egg and whisk in a bowl with 100ml water.

Coat chicken schnitzel fillets in the plain flour, dip in egg wash and then into lemon oregano bread crumbs. Make sure chicken is evenly coated on both sides. Set aside.

To prepare the risotto, take ½ cup raw wild rice and place in a medium saucepan on stove with 2 cups cold water. Allow to simmer for 10 – 15 minutes until the rice is soft.

Whilst the rice is cooking, pan fry the chicken schnitzel with a little olive oil over medium heat until golden brown & cooked through.

Once the rice is cooked, drain excess water and mix with the broad beans, tomato, fresh flat leaf parsley, fresh basil, 2 tablespoons (30ml) olive oil and pepper to taste.