Couscous chicken schnitzel with red cabbage and rocket recipe
For dinner ready in 30 mins, try this couscous chicken schnitzel. Using couscous for an easy crispy coating, serve with braised red cabbage and rocket for a quick and healthy midweek dinner.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 330 calories / serving
Ingredients
- 2 tbsp olive oil
- 500g red cabbage, finely sliced
- ½ chicken stock cube, made up to 200ml
- 300g chicken breasts, sliced in half and flattened
- 1 tbsp plain flour
- 1 egg, beaten
- 150g couscous
- 60g wild rocket
- 1 lemon, cut into wedges
Each serving contains
- Energy
- 1390kJ 330.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 37.4gProtein 26.2gFibre 5.4g
Method
- Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add the cabbage and chicken stock. Cover the pan with a lid and cook for 20 mins, stirring occasionally. Remove from the heat and keep warm.
- Meanwhile, sprinkle the chicken breasts with the flour, shaking off any excess. Season. Place the beaten egg and couscous into two shallow bowls and coat each chicken breast in egg, followed by couscous.
- Heat the remaining olive oil in a large frying pan over medium-high heat until hot. Fry the chicken schnitzels in batches for about 4-5 mins per side until golden and cooked through.
- Serve the chicken schnitzels with the braised cabbage, rocket and lemon wedges.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
