- 4
- 10 mins
- 30 mins
Ingredients
- 1/4 olive oil
- 1 1/2 Israeli couscous
- 2 C chicken broth
- 1 C breadcrumbs
- 1 T sesame seeds
- 3/4 t paprika
- 1/4 t cayenne
- Kosher salt & pepper
- 2 large eggs
- 1/2 C flour
- 4 thin turkey breast cutlets
- 4 oz. crumbled feta, @ 1 C
- 1/4 C chopped Italian parsley
- 1/4 C red onion
- 4 lemon wedges
Preparation
Step 1
In large saucepan, heat 2 T olive oil over med hi heat Add couscous & cook, stirring constantly, until deep golden, 5-7 min. Add chicken broth, bring to boil, lower heat to simmer, cover & cook until tender & broth is absorbed, 7-10 min. Remove from heat & keep covered.
Meanwhile combine breadcrumbs, sesame seeds, 1/2 t paprika, cayenne. salt & pepper in shallow bowl. Whisk eggs in another shallow bowl. Put flour in third shallow bowl & stir in remaining paprika & salt. Dredge each cutlet in flour, then egg & then breadcrumbs. Transfer to baking sheet.
Heat 3 T of oil in non-stick skillet over med hi heat until shimmering. Add cutlets & cook, turning once with tongs, until golden & crisp, @ 3 min. Transfer to paper towel lined plate. If necessary, cook in 2 batches
Uncover couscous & stir in feta, paisley, onion, salt & pepper. Serve with lemon wedges