Chicken Cutlet, Couscous & Green Beans

Step 1

Wash & hull the green beans if necessary.

Step 2

Boil a pot of salted water. Add the green beans and cook for 12 minutes. If you are using frozen green beans, cook them for 2 to 3 minutes. Once cooked, drain them.

Step 3

In a deep plate, add the egg, a pinch of salt and a pinch of pepper. Whisk with a fork.

Step 4

Place the flour on another plate. Coat the chicken in the flour and then in the beaten egg.

Step 5

Add the breadcrumbs to a third plate and coat the chicken in the breadcrumbs. For a thicker crust, coat it a second time in the beaten egg mixture, then in the breadcrumbs.

Step 6

Add about 5 to 10 cl of oil in a medium pan. The chicken does not need to be completely covered in oil. When the oil starts to sizzle (you can test with a little breadcrumbs), add the chicken.

Step 7

Cook the chicken over medium heat until nicely browned - about 4 minutes. Turn the chicken over and let it brown for 4 minutes on the other side.

Step 8

Meanwhile, boil a pot of water. In a bowl, mix : the couscous with salt, pepper, a drizzle of olive oil & the tomato purée. Pour the same volume of couscous in boiling water. Cover & leave to soak for 5 min. Fluff the couscous with a fork & set aside.

Step 9

Once browned, reserve the chicken on absorbent paper.

Step 10

Slice the chicken.

Step 11

Serve the breaded chicken with the couscous and green beans. Re-season according to your taste and add some fresh herbs, if you have any. It's ready !