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1
In a pan, heat a tablespoon of olive oil. Add the rice and fry a little, without gaining color. Add 2 cups of water and season with salt. When boiling, cover the pan and cook for 40-45 minutes. Keep the pan covered for 10 minutes, then stir the rice with a fork to loosen the grains.
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2
While the rice is cooking, season the chicken with juice of 1 lemon, salt and freshly ground pepper. Let it gain flavor for at least 30 minutes.
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3
Preheat the oven to 200u00b0 C. Remove the fava beans from the pods.
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4
Line a baking sheet with parchment paper. Place the flour on a plate, the beaten egg in another and, in a third one, combine the parsley, parmesan and breadcrumbs.
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5
Take a fillet and dry it with kitchen paper. Then coat it with flour, then egg and finally breadcrumbs, finally placing it on the baking sheet. Repeat with the remaining fillets. Drizzle a little olive oil over the crumbed chicken and bake for 20-25 minutes.
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6
While the chicken is in the oven, peel the fava beans. In a skillet, heat a tablespoon of olive oil. Add the fava beans, season with salt and freshly ground pepper and cook for 4-5 minutes.
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7
Mix the rice with the fava beans and sprinkle with chopped mint. Serve with the crumbed chicken and 1 lemon cut into quarters.
