1/2 cup vegetable oil
1-1/2 cups Israeli couscous
2 cups lower-salt chicken broth
1 cup fine, dry breadcrumbs
1 Tbs. sesame seeds
3/4 tsp. paprika
1/4 tsp. cayenne
Kosher salt and freshly ground black pepper
2 large eggs
2-1/4 oz. (1/2 cup) all-purpose flour
4-1/4-inch-thick turkey breast cutlets (4 to 5 oz. each)
4 oz. feta, crumbled (1 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped red onion
4 lemon wedges
In a 3-quart saucepan, heat 2 Tbs. of the oil over medium-high heat. Add the couscous and cook, stirring constantly, until deep golden, 5 to 7 minutes. Add the chicken broth, bring to a boil, lower the heat to a simmer, cover, and cook until the couscous is tender and the liquid is absorbed, 7 to 10 minutes. Remove from the heat and keep covered.
Meanwhile, combine the breadcrumbs, sesame seeds, 1/2 tsp. of the paprika, the cayenne, 1/2 tsp. salt, and 1/4 tsp. pepper in a shallow bowl. Whisk the eggs in a second shallow bowl. Put the flour in a third shallow bowl and stir in 1/4 tsp. salt and the remaining 1/4 tsp. paprika. Dredge each cutlet in the flour, then the egg, and then the breadcrumbs. Transfer to a baking sheet or platter.
Heat 3 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add two of the cutlets and cook, flipping once with tongs, until golden and crisp, about 3 minutes total. Transfer the cutlets to a paper-towellined plate. Heat the remaining 3 Tbs. oil in the skillet until shimmering hot and cook the remaining cutlets in the same manner.
Uncover the couscous and stir in the feta, parsley, onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Serve the cutlets with the couscous and lemon wedges.
No comments:
Post a Comment