Chicken piccata-style cutlets with couscous

Name: Chicken piccata-style cutlets with couscous
Cuisine: Italian
Ingredients: 320 g chicken breast, raw; sliced horizontally into even thin cutlets; 150 g dry instant couscous, standard fine quick-hydrating variety, not pearl couscous; 30 g butter, 15 g for chicken; 15 g for sauce; 15 g capers, drained; 1 lemon, ½ for juice; ½ thinly sliced for serving; 1 clove garlic, peeled and finely chopped; 5 g parsley, chopped; 1 tsp oil; 80 ml water, for pan sauce only; 187.5 ml boiling water, boiling; derived from chosen Sainsbury’s instant couscous label (125 ml per 100 g); use pack ratio if another brand differs; to taste salt; to taste black pepper

ItalianMedium25–30 min2 portions8 min prep

Allergens: milk, wheat/gluten in couscous, check caper labels for additional allergens.

"Golden cutlets · lemon butter · capers"

Makes 2 portions. Golden cutlets · lemon butter · capers

Origin

Italian-inspired · couscous variation

Part of the Italian Table.

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