Parmesan and couscous chicken strips

Try this twist on crumbed chicken, delicious crunchy parmesan and couscous chicken makes a fresh, stylish shared platter for parties.

  • 40 mins cooking
  • Serves 4
  • Print


Parmesan and couscous chicken strips
  • 1 cup (200g) couscous
  • 1/4 cup (20g) finely grated parmesan cheese
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely grated lemon rind
  • 2 eggs
  • 800 gram breast fillets, sliced thickly crossways
  • 1/3 cup (50g) plain flour
  • 1/3 cup (200g) mayonnaise
  • 2 clove garlic, crushed vegetable oil, for shallow-frying


Parmesan and couscous chicken strips
  • 1
    Combine couscous, cheese, parsley and rind in shallow medium bowl. Whisk eggs lightly in another shallow medium bowl. Coat chicken in flour, shake off excess. Dip chicken in egg then in couscous mixture.
  • 2
    Combine mayonnaise and garlic in small bowl.
  • 3
    Heat oil in large frying pan; cook chicken, in batches, until cooked through. Drain on absorbent paper. Serve chicken with garlic mayonnaise.


Couscous originated in North Africa, where it is traditionally served as an accompaniment to local thick, hearty stews known as tagines.

More From Women's Weekly Food