Chicken
Chicken schnitzels coated in dukkah and served with a tossed couscous salad and creamy beetroot chutney.
1. Boil the kettle. Place heatproof, shallow bowl. boiling water from the aside.
2. Dice apple and cucumber (see notes), pick mint leaves. Toss together with sprouts (chop if preferred) and beetroot in a large bowl. Set aside.
3. Heat a large frypan with oil over medium-high heat. Sprinkle chicken schnitzels with dukkah (see notes), add to pan and cook for 3-4 minutes on each side or until cooked through.
4. Carefully fluff couscous using a fork to separate grains. Toss into bowl with salad ingredients and dress with 1 tbsp olive oil, salt and pepper.
5. Serve chicken schnitzel with couscous salad and beetroot chutney (see notes).
2. Dice apple and cucumber (see notes), pick mint leaves. Toss together with sprouts (chop if preferred) and beetroot in a large bowl. Set aside.
3. Heat a large frypan with oil over medium-high heat. Sprinkle chicken schnitzels with dukkah (see notes), add to pan and cook for 3-4 minutes on each side or until cooked through.
4. Carefully fluff couscous using a fork to separate grains. Toss into bowl with salad ingredients and dress with 1 tbsp olive oil, salt and pepper.
5. Serve chicken schnitzel with couscous salad and beetroot chutney (see notes).
Couscous
1 tub (150g)
Apple 1
Continental Cucumber 1
Mint 1 bunch
Snow Pea Sprouts 1 punnet
Shredded Beetroot 1 bag (200g)
Chicken Schnitzels 600g
Dukkah 1 packet (60g)
Beetroot Chutney 1 tub (200g)
* Ingredient also used in another recipe
From your pantry:
olive + oil (for cooking), salt, pepper
Apple 1
Continental Cucumber 1
Mint 1 bunch
Snow Pea Sprouts 1 punnet
Shredded Beetroot 1 bag (200g)
Chicken Schnitzels 600g
Dukkah 1 packet (60g)
Beetroot Chutney 1 tub (200g)
* Ingredient also used in another recipe
From your pantry:
olive + oil (for cooking), salt, pepper
