Turkey cutlets with couscous

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chicken broth and bring to boil. Simmer under low heat and cover. Cook this for about 7-10 minutes until the couscous is tender and the liquid is absorbed; remove from the heat and keep covered. In the meantime, in a shallow bowl, combine the breadcrumbs, sesame seeds, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon of paprika.

Step 2

Whisk the eggs in a shallow bowl.

Step 3

Put the flour in a third shallow bowl and stir in the ¼ teaspoon paprika and ¼ teaspoon salt.

Step 4

Dredge each of the cutlets in the flour first then the egg and then the breadcrumbs and transfer to a baking platter or sheet.

Step 5

In a 12-inch non-stick skillet, heat 3 tablespoons of oil over medium high heat until simmering hot. Add two of the cutlets and cook for about three minutes or until golden and crisp (make sure to flip using tongs to avoid scalds).

Step 6

Transfer the cooked cutlets onto a paper towel-lined plate. Cook the rest of the cutlets in the same way.

Step 7

Uncover the couscous, stir in the feta, 1/2 teaspoon salt, parsley, 1/4 teaspoon pepper and the onions, and serve this with the cutlets and lemon wedges.