Stovetop, Frying pan, Pot (small), Knife
Boil a pot of salted water. Wash & snap off the ends of the green beans if necessary.
Add the green beans to salted, boiling water & cook for 10-12 min. If you are using frozen green beans, cook them for 2-3 min. Once cooked, drain the beans.
In a shallow bowl or plate, add the egg, a pinch of salt & pepper. Beat the eggs with a fork or whisk.
On another dish add flour. Coat the chicken in flour & then egg.
Add the breadcrumbs to a third plate & coat the chicken in breadcrumbs. For a thicker crust, coat it a second time in the beaten egg mixture, the once more in breadcrumbs.
Heat about a 1/4 cup of oil in a medium pan. The oil should reach about 1/2 way up the chicken, once it's added. Test the oil temperature by throwing in a bit of the breadcrumbs. If they immediately bubble up, carefully add the chicken.
Pan-fry the chicken over medium heat until nicely browned on the first side, about 4 min. Flip the chicken over and let it brown for 4 more min on the other side.
Meanwhile, boil a pot of water. In a medium bowl, mix the dry couscous with salt, pepper and a drizzle of olive oil. Then pour over the boiling water (equal volume water : couscous) Cover the bowl & let the couscous rest for 5 min. Uncover, mix well & set aside.
Once browned, transfer the fried chicken to a paper towel lined plate or cutting board.
Slice the chicken.
Serve the breaded chicken over couscous & green beans. Re-season according to your taste & add some fresh herbs, if you have. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Cutlet, Couscous & Green Beans" contains 752 Energy, 17 g of Fat, 92 g of Carbohydrates, 56 g of Protein, 9 g of Fiber.