Thought I’d mix things up and post a few more recipes this year. I had my mum around for dinner and cooked this….. also handy to crumb a few extra pieces of chicken and then freeze it so it’s ready for another dinner, another time 🙂 Planning ahead!
Herb-crumbed Chicken Schnitzel on Lemon Pearl Cous Cous with Caprese Salad
Ingredients
- 2 large chicken breast
- 1 egg
- A splash of milk
- 1 and half cups of Breadcrumbs
- Salt
- Pepper
- Whatever herbs you have in your cupboard or in your garden
- Tub of Bocconcini or buffalo mozzarella
- 2 punnets of Cherry tomatoes
- Small bunch of fresh basil
- Balsamic vinegar
- Olive oil
- 2 cups Pearl cous cous
- 2 lemon (I for juice, 1 quartered)
- 2 cups Chicken stock
Chicken Schnitzel
Thinly slice chicken breast into small pieces Combine egg and splash or milk and whisk until combined In a separate bowl add breadcrumbs, salt, pepper and fine chopped fresh herbs or dried herbs from the cupboard (I used mixed dry herbs, lemon pepper and a few chilli flakes for some kick) Coat the chicken piece in the egg/milk mix, then place in the breadcrumb mix and coat completely Once all pieces have been crumbed heat some oil in a pan and brown each side of the crumbed chook
Caprese salad
Half cherry tomatoes (or quarter if they are big) Tear bocconcini into smaller pieces Tear basil leaves Splash on a little balsamic vinegar and some olive oil Combine gently
Pearl cous cous
Heat 2 cups of chicken stock and the juice of one lemon When boiling add 2 cups of pearl cous cous Turn down heat and simmer for 8-10 minutes with the lid on Stir occasionallyServe with a slice of lemon and enjoy! 🙂
perthmunchkin 
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