Crispy Chicken Cutlets with Lemony Arugula Salad and Parmesan Couscous

This delightful dish features succulent crispy chicken cutlets paired with a refreshing lemony arugula salad and creamy Parmesan couscous. A winning combination of textures and flavors that make for a satisfying meal.

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup all-purpose flour
• 2 egg
• 1 tablespoon Dijon mustard
• 1.5 cups panko breadcrumbs
• 0.5 cup Parmesan cheese grated
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0 salt to taste
• 0 black pepper to taste
• 4 chicken breast pounded to about 1/2 inch thickness
• 0 olive oil for frying
• 1.25 cups chicken broth
• 1 cup couscous
• 1 tablespoon butter
• 0.25 cup Parmesan cheese grated
• 0.5 lemon lemon juice
• 0 salt to taste
• 0 black pepper to taste
• 4 cups arugula
• 0.5 red onion thinly sliced
• 0.5 cup cherry tomatoes halved
• 0.25 cup Parmesan cheese shaved
• 1 lemon lemon juice
• 2 tablespoons olive oil
• 0 salt to taste
• 0 black pepper to taste

Instructions

1. Set up a breading station by placing the flour in one shallow dish, whisking the eggs and Dijon mustard together in a second dish, and combining the panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and pepper in a third dish.
2. Dredge each chicken breast first in the flour, then in the egg mixture, and finally in the panko mixture, pressing to ensure the breadcrumbs adhere well.
3. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Fry the chicken cutlets for about 4-5 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
4. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
5. Add the butter, grated Parmesan, lemon juice, salt, and pepper to the couscous, stirring to incorporate.
6. In a large bowl, toss together the arugula, sliced red onion, cherry tomatoes, and shaved Parmesan.
7. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle over the salad and toss to coat.
8. Serve the crispy chicken cutlets alongside the Parmesan couscous and lemony arugula salad. Optionally, garnish the chicken with extra Parmesan or a lemon wedge for an added touch.