Parisian Escalope with Rice

For the Parisian cutlet, first prepare the rice. For the rice, lard the onion half with the cloves. Wash the rice briefly in a sieve.

Melt butter, add rice and brown briefly (should appear slightly translucent). Stir in salt, place onion in the center and pour in water.

Cover the pot, turn down the heat to the lowest setting and let steam out for about 20 minutes. Remove the onion and set aside.

Beat the cutlets, beat the egg in a plate with a fork, salt and pepper the meat. Turn the meat well in flour, then pull it through the egg.

In the meantime, heat the fat not too hot (2/3 stove power) and slowly fry the cutlets. First on one side, then turn.

If there is still egg left, dip the baked cutlets again in the remaining egg and only then put them back into the fat.

Fry until golden brown, degrease briefly on paper towels and serve with rice and cranberries or salad.

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