Couscous-crumbed chicken schnitzels with salad

There’s nothing like some good old crumbed chicken schnitzels, and ours have a twist! We’re putting together two great ingredients to bring you a lovely lunch or dinner meal.

SERVES 8 // COOKING TIME 30 min

INGREDIENTS
For the chicken schnitzels
8 chicken breasts
2 eggs
1 tbsp milk
Salt and black pepper
1 cup flour
1 cup couscous
Olive oil, to fry
For the dressing
⅓ cup grated Parmesan
⅓ cup olive oil
½ cup mayonnaise
1 lemon (1 tsp zest and 2 tbsp juice)
1 tsp Dijon mustard
½ tsp cayenne pepper
For the salad
200 g baby spinach
100 g feta, crumbled
200 g fennel, finely sliced

METHOD
For the chicken schnitzels
1. Wrap each chicken breast in cling film. Use a rolling pin to flatten evenly.
2. Combine eggs, milk, salt and pepper.
3. Dip each chicken breast first in the flour, then in the egg mixture, and finally in the couscous, shaking off any excess.
4. Heat the oil in a pan and fry the chicken until cooked through and golden brown, about 2 minutes on each side.
For the dressing
1. Whisk together all the dressing ingredients until well combined.
To assemble
1. Place the spinach on the plate. Top with a schnitzel and a sprinkling of feta and fennel. Finish with a drizzle of dressing.