by drbabs
View
my 120 recipes »
drbabs's Notes:
Expand1 pound boneless, skinless chicken breast, sliced into 1/4 inch thick slices Ask a question about this ingredient
1/4 cup all purpose flour Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 cup bread crumbs Ask a question about this ingredient
1 teaspoon chopped fresh thyme Ask a question about this ingredient
1 tablespoon chopped fresh parsley Ask a question about this ingredient
~1/4 to 1/2 cup vegetable oil (I like grapeseed for this, but use what you have.) Ask a question about this ingredient
Mix the flour, salt and pepper together and place on one plate, and mix the herbs into the bread crumbs, and place onto a different plate. On a third plate or shallow bowl, lightly beat the 2 eggs.
Ask a question about this stepCoat both sides of each piece of chicken with the flour mixture and then place into the beaten egg, coating both sides. Then dip each piece into the bread crumbs, covering both sides. Set on the clean plate and continue coating the rest of the chicken.
Ask a question about this stepHeat the oil in a large frying pan over medium high heat. Once hot (a bread crumb dropped in will sizzle), add 2-3 breaded cutlets, being careful not to crowd the pan. Cook for about 2 minutes on each side, turning when the breading has turned golden brown flip. Add additional oil as needed. When both sides are nicely browned, drain on a plate lined with paper towels. Repeat until all cutlets are fried.
Ask a question about this step1 cup low sodium chicken broth Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
Juice of one large lemon (about 1/4 cup fresh lemon juice) Ask a question about this ingredient
1 cup couscous Ask a question about this ingredient
1 1/4 cup low sodium chicken broth Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
1/4 cup toasted pine nuts, optional Ask a question about this ingredient
more lemon juice to taste Ask a question about this ingredient
Heat oven to 350. Layer the cutlets in a shallow baking dish. Pour in the chicken broth, wine and lemon juice. Bake uncovered for 30 minutes.
Ask a question about this stepWhile the chicken is cooking, bring chicken broth to a boil and stir in the couscous. Turn off heat and let couscous sit covered till all liquid is absorbed.
Ask a question about this stepRemove chicken from the oven. Pour the sauce off into a saucepan. Cover chicken and keep it warm. Boil sauce until reduced by about 1/4 and slightly thickened. Taste sauce and add salt, pepper and lemon juice as desired.
Ask a question about this stepTo serve, place a scoop of couscous and a chicken cutlet on a plate. Spoon the sauce over both the chicken and the couscous, and sprinkle about a tablespoon of toasted pine nuts (if using) on top.
Ask a question about this step
