Name: Parmesan and couscous chicken strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

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