Chicken schnitzel with mushroom and couscous garnish

For the side dish, start by preparing a heat-resistant dish, in which you will add the cleaned and sliced mushrooms, finely chopped onion, crushed garlic, and diced bell pepper. These vegetables will add flavor and texture to the dish, so do not neglect them. Season the mixture with salt, pepper, and a little paprika, according to your personal preferences. After you have mixed the vegetables well, drizzle them with good quality olive oil for an extra flavor boost. Add the white wine, which will bring a note of acidity and help enhance the taste, then pour a cup of vegetable broth or water over the vegetables.

Preheat the oven to 190 degrees Celsius and place the dish with vegetables inside. Leave it in the oven for about 45 minutes, or until the vegetables become tender and slightly caramelized. Check occasionally to ensure they do not dry out, adding a little water or broth if necessary. Once the vegetables are cooked, add the remaining hot broth or water and return to the oven, allowing it to simmer gently. Turn off the heat, add the couscous, and mix well to incorporate it into the liquid. Cover the dish and leave it in the oven until the couscous absorbs almost all the liquid, becoming fluffy and flavorful. Finally, check the taste and adjust with salt and pepper, then add finely chopped parsley or dill for an extra touch of freshness. Sprinkle cubes of butter on top and mix everything together, leaving it in the oven until the liquid is completely absorbed.

As for the schnitzels, start by seasoning the meat slices with salt and pepper, letting them rest to allow the spices to penetrate. Boil the rice in salted water according to the package instructions, being careful not to overcook it so that it remains slightly firm. Once done, transfer the rice along with the remaining liquid into a bowl. Use an immersion blender to puree the rice until you achieve a smooth paste, then let it cool. After it has cooled, add a beaten egg, grated lemon zest, and season again with salt and pepper.

Dipping the meat in flour and then in the rice puree will create a delicious and crispy crust. Make sure each piece is well coated. Fry the schnitzels in a hot oil bath over medium heat until the meat is cooked and the crust becomes golden and crispy on both sides. After frying, remove them to absorbent paper to eliminate excess oil and keep them warm. Serve the schnitzels alongside the couscous and vegetable side dish, and accompany with a fresh salad for a balanced and delicious meal. This combination will not only delight the taste buds but will also add a splash of color to the plate.

 Ingredients: For the garnish - 500 g fresh mushrooms, sliced / cubed - 1 onion, finely chopped - 1 bunch of green garlic, sliced / 2-4 cloves of garlic, crushed - 1 red bell pepper, diced - 1 yellow bell pepper, diced, optional - salt - pepper, freshly ground - sweet paprika - olive oil - 1 cup of white wine - 4 cups vegetable broth or water - 500 g fine couscous - 1 bunch of fresh parsley / dill, finely chopped - 1 tablespoon butter, cubed For the schnitzels - 400 g chicken breast, sliced - salt - pepper, freshly ground - 60 g rice (basmati, arborio, etc.) - 1 egg - grated zest of a lemon - flour - oil, for frying

 Tags:  eggs onion greenness chicken meat garlic rice unt pepper flour oil mushrooms wine olives lemon