Rántott sajt with pea rice

Name: Rántott sajt with pea rice
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2
Cuisine: Hungarian
Ingredients: 160 g Emmental with vegetarian rennet; 20 g Plain wheat flour; 100 g Egg, without shell; 40 g Wheat breadcrumbs; 25 g Rapeseed oil; 220 g Plain ready-cooked rice; 160 g Peas; 20 g Water; 3 g Salt; 1 g Black pepper

Hungarian double-breaded fried cheese served with warm rice and peas.

Estimated total time: 30 minutes2 portionsAbout 800 kcal per portion

Rántott sajt with pea rice — representative dish photograph — Photo: Christo · CC BY-SA 4.0 · Photo source. Wikimedia photograph of rántott sajt with pea rice at a vegan restaurant; the pictured version may be plant-based, whereas this measured recipe contains dairy cheese and eggs.

Ingredients for 2 portions

160 g Emmental with vegetarian rennet
20 g Plain wheat flour
100 g Egg, without shell
40 g Wheat breadcrumbs
25 g Rapeseed oil
220 g Plain ready-cooked rice
160 g Peas
20 g Water
3 g Salt
1 g Black pepper

Method

Use 220 g already-cooked plain rice and 160 g thawed or canned peas; cooking dry rice and thawing frozen peas are outside the 30-minute estimate. Slice 160 g vegetarian-rennet Emmental into two thick pieces about 7–8 mm thick and blot dry. Set out 20 g flour, two beaten eggs (100 g edible weight) and 40 g wheat breadcrumbs in separate shallow bowls.
Coat every side of each cheese slice in flour, egg, flour, egg, then breadcrumbs, pressing the edges closed so no cheese is exposed. Use the full measured breading as an upper-bound allocation; any leftovers need not go into the pan.
Warm the cooked rice and peas together in a covered pan with 20 g water, 2 g salt and 1 g pepper for 5–6 minutes, stirring until piping hot. In another pan heat 25 g rapeseed oil over medium-high heat, then shallow-fry the coated cheese for about 2–3 minutes per side until the crumb crust is golden and the centre is soft. Fry in two batches if the slices crowd the pan.
Drain the cheese briefly on kitchen paper. Divide the hot pea rice between two plates and place one fried cheese slice on each. Serve at once before the cheese firms up.

Adapted from Mindmegette’s home recipe for rántott sajt with rizibizi. Ready-cooked rice and thawed/ready peas keep this version within 30 minutes; cooking from dry or frozen adds time. Buy cheese explicitly made with microbial/vegetarian rennet, and verify breadcrumbs have no animal additives. This recipe contains milk, eggs and wheat gluten. The linked photograph is from a vegan restaurant and may use plant-based cheese; this written recipe explicitly uses dairy and egg. Energy is a conservative ingredient-allocation estimate because unused breading or pan oil cannot be measured in advance.

Rántott sajt rizibizivel

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Mindmegette — Rántott sajt rizi-bizivel

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