Couscous-Breaded Chicken Cutlets
Couscous-Breaded Chicken Cutlets
Ingredients
- 1 cup (250 ml) fine couscous , uncooked
- 1 teaspoon (5 ml) dried herbs of your choice (basil, thyme, oregano ...)
- 1 teaspoon (5 ml) garlic salt
- 2 teaspoons (10 ml) paprika
- 4 chicken cutlets
- 2 egg whites, lightly beaten
- 1/4 cup (60 ml) oil
- Pepper
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) sour cream
- 2 teaspoons (10 ml) Dijon mustard
- 1 tablespoon (15 ml) honey
- Salt
Instructions
- In a bowl, combine the couscous and seasonings. Dip the chicken cutlets in the beaten egg whites, then coat with the couscous mixture.
- In a skillet, heat half the oil. Cook 2 cutlets over low heat for 2 to 3 minutes per side. Season with pepper. Pour the remaining oil into the skillet and cook the remaining 2 cutlets. Keep warm.
Couscous-Breaded Chicken Cutlets