Name: Stuffed chicken cutlets with cheese, mushrooms and vegetable rice
Prep time: 70 min
Cook time: 70 min
Total time: 70 min
Yield: 2
Ingredients: 2 chicken breast cutlets; salt and freshly ground black pepper; 100 g grated cheese (eidam, gouda or mozzarella); 1 tablespoon mayonnaise; 1 onion, finely chopped; 150–200 g mushrooms, sliced; oil and a knob of butter for sautéing; 3 tablespoons plain flour; 3 eggs; 1/2 cup breadcrumbs; oil and a knob of butter for frying; 150 g grated cheese for baking; 1 cup rice; 1 red onion, chopped; 1 carrot, diced small; 1 red bell pepper, diced; oil and a knob of butter; salt and pepper to taste; fresh parsley for sprinkling

Preparing the chicken Make a lengthwise cut in the chicken cutlets to form a pocket. Season with salt and pepper both outside and inside.

Mushroom-cheese filling Heat oil with a knob of butter in a pan, sauté the onion until translucent. Add the mushrooms and cook until the liquid evaporates. Season with salt and pepper and remove from the heat. Stir the mayonnaise and 100 g of cheese into the still-warm mixture.

Filling Place the filling into the pockets of the chicken. Secure with toothpicks if necessary.

Breading Prepare three bowls: flour, beaten eggs and breadcrumbs. Coat the chicken pockets in flour, then in egg, and finally in breadcrumbs.

Frying and baking Heat oil with butter in a pan and brown the cutlets on both sides (approx. 3–4 minutes per side). Transfer to a baking dish, sprinkle with the remaining cheese and put into an oven preheated to 180 °C. Bake for 10–15 minutes until the meat is cooked through and the cheese is melted.

Vegetable rice Sauté the red onion in oil with butter, add the carrot and pepper. Add the rice, stir briefly, pour in water (approx. 2 cups), season with salt and pepper. Cook covered until tender, then fluff with a fork.