Monday, 16 November 2015
A traditional German home food dish the whole family will love
Ingredients (serves 4)
- 2 unwaxed lemons
- 1 vegetable stock cube
- 2 large courgettes
- 3 chicken breasts (without skin)
- 75g panko breadcrumbs
- 10g fresh parsley
- 10g fresh chives
- 60g mayonnaise
- 250g couscous
- 2 eggs
- 4tbsp flour
- Olive oil
- Salt and black pepper
1. Preheat the grill to high. Wash, pick and roughly chop the parsley leaves and chives. Wash the lemons, zest and juice one, making sure to keep the zest and the juice separated. Cut the other lemon into wedges. Wash and cut the courgettes diagonally into 5mm thick discs. Boil 400ml of water in a kettle.
2. Dissolve the stock cube in the just boiled water. Add the couscous and 1tbsp of oil to a heatproof bowl. Pour over the stock and cover with cling film. Leave to rest for 10 mins. Meanwhile, mix 2tsp lemon zest and 2tsp of lemon juice with the mayo, season and set aside.
3. Place the courgette pieces on a baking tray. Coat in 1tbsp of oil and season with salt and pepper. Cook under the grill on the top shelf for 8-10 mins, turning halfway.
4. Meanwhile, place 4tbsp of plain flour on a large plate, season with salt and pepper. Beat the eggs in a small bowl and place on another plate. Place the breadcrumbs on a third plate.
5. Place each chicken breast in between two pieces of cling film. Pound with a small saucepan, to about 1cm thickness. Repeat with the remaining breast and cut one in half so the kids have half a breast. Dust each piece individually with the seasoned flour, then dip into the egg. Coat in the breadcrumbs and set aside.
6. Heat 2-3tbsps of oil in a large frying pan on medium heat. Fry the chicken for 4-5 mins on each side. You may have to do this in batches, adding more oil as you go. Use a fork to fluff up the couscous. Add the herbs and remaining lemon juice to your taste and season. Divide between four plates and serve with the schnitzel, courgette, mayo and lemon wedges.