Chicken Milanese with Rice and Salad

• 1 Teaspoon olive oil
• 1 carrot
• 1/2 onion
• 2 Cup water
• 33/100 Cup frozen peas
• 1 Cup long grain white rice
• 1/4 Teaspoon salt
• 1 Pound chicken breast filet
• 1/2 Cup all-purpose flour
• 2 egg
• 1 Cup panko crumbs
• 1/4 Cup grated parmesan cheese
• 2 Teaspoon parsley
• 1 Teaspoon lemon zest
• 1/2 Teaspoon salt
• 1/4 Teaspoon pepper
• 1 Teaspoon avocado oil
• 4 Cup romaine lettuce
• 1 tomato
• 1 Teaspoon olive oil
• 1/2 Teaspoon salt
• 1/4 Teaspoon black pepper

• Make the rice: add oil to a pot and sauté the carrots and onions for 5 minutes. Add water, peas, rice, and salt. Cover the pot with a lid and cook on low heat for 15 minutes. Remove from heat and let sit with lid on for 5 minutes. Fluff with a fork when done.
• Make the chicken: Set up your drenching station. Add eggs to one plate,  flour to another plate, and panko, cheese, parsley, lemon zest, salt and pepper to a third plate. Mix ingredients in the third plate  until combined.
• Butterfly the chicken by cutting the breasts in half lengthwise so that there are two thin breasts. Put chicken breasts on a cutting board and place plastic wrap or parchment paper lightly on top. Lightly hit them with a rolling pin to flatten them out.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.