Herb-crumbed Chicken Schnitzel on Lemon Pearl Cous Cous with Caprese Salad

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


  • 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 occasionally

Serve with a slice of lemon and enjoy! 🙂


Leave a Reply