Viennese schnitzel with couscous

Wiener Schnitzel with Couscous: A Delicious Recipe for a Perfect Lunch

There are moments in life when you simply need a light yet satisfying lunch that brings back the flavors of childhood. The Wiener schnitzel with couscous is exactly that kind of dish, a perfect combination of the crispy schnitzel and the fluffy texture of spicy couscous. This recipe is simple, quick, and full of flavor, making it ideal for a family meal or to impress friends at a casual dinner.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total: 50 minutes
Number of servings: 4

Ingredients

For the schnitzels:
- 500 g lean pork (you can also use chicken or veal if you prefer)
- Salt and pepper to taste
- 2 eggs
- 3-4 tablespoons milk (for a fluffier schnitzel)
- Flour (about 100 g)
- Breadcrumbs (about 150 g)
- Oil for frying (sunflower oil or olive oil)

For the couscous:
- 250 g couscous
- 2 l water
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion (medium, finely chopped)
- 4 tablespoons hot sauce (from Nature's Delicacies; you can replace it with any spicy sauce you prefer)

A Bit of History

Wiener schnitzel, a staple dish in many cultures, is known for its crispy texture and is made from thinly sliced meat coated in breadcrumbs. Its origins are lost in the mists of time, but it is a dish that has won the hearts of many due to its simplicity and versatility. Combined with couscous, an ingredient often used in Mediterranean and Middle Eastern dishes, this meal becomes a true explosion of flavors.

Step by Step: Preparing the Schnitzel

1. Preparing the meat: Start by washing the meat well. Cut it into thin slices (about 1 cm thick) and place it on a cutting board. Use a meat mallet to pound each slice, covering it with plastic wrap to avoid splattering. Pound the meat until it is thin and even.

2. Seasoning: Salt and pepper each piece of meat on both sides. This step is essential to give flavor to the schnitzel.

3. Preparing the three plates: Set up three plates: one with flour, another with the beaten eggs mixed with milk, and the last with breadcrumbs. This breading method will ensure a crispy crust.

4. Breading: Take each piece of meat and first dip it in flour, then in the egg mixture, and finally in the breadcrumbs. Make sure each piece is well coated for an even texture.

5. Frying: Place a pan over medium heat and add oil. When the oil is hot (but not smoking), fry each schnitzel piece until golden and crispy on both sides, about 3-4 minutes on each side. Transfer the fried schnitzels to paper towels to absorb excess oil.

Preparing the Couscous

1. Boiling the water: In a large pot, bring 2 liters of water to a boil. Add a teaspoon of salt.

2. Cooking the couscous: When the water is boiling, add the couscous and stir gently. Turn off the heat and let it sit for 10 minutes. It will absorb the water and become fluffy.

3. Cooling and seasoning: After 10 minutes, rinse the couscous under cold running water to stop the cooking. In a deep skillet or wok, add 2 tablespoons of olive oil and sauté the finely chopped onion until translucent. Add the couscous, salt, pepper, and hot sauce, mixing well to combine the flavors.

Serving

Place the schnitzels on a plate alongside the spicy couscous and, if desired, add some pickles for a contrast of textures and flavors. This lunch is not only filling but also colorful, and each bite will bring a smile to the faces of your loved ones.

Variation Suggestions

- Meat variation: You can use chicken or veal, and the schnitzel will have a different but equally delicious taste.
- Green couscous: Add fresh chopped parsley or mint to the couscous for an extra freshness.
- Alternative sauces: Experiment with various sauces, such as soy sauce, teriyaki sauce, or garlic yogurt sauce for a unique flavor.

Frequently Asked Questions

1. Can I use another type of breadcrumbs?
Yes, there are whole wheat breadcrumbs or even gluten-free breadcrumbs if you want a healthier option.

2. How can I make the schnitzels crispier?
Make sure the oil is hot enough before frying the schnitzels. You can also add a tablespoon of parmesan to the breadcrumbs for a more intense flavor.

3. What can I do with leftovers?
Leftover schnitzels can be stored in the refrigerator and consumed the next day in a sandwich or in a salad.

Nutritional Benefits

Lean pork provides essential proteins and B vitamins, while couscous is a good source of complex carbohydrates and fiber. This recipe is balanced, offering both necessary nutrients and delicious taste.

Conclusion

Wiener schnitzel with couscous is a perfect choice for a quick and tasty lunch. With a few simple ingredients and easy steps, you can create a dish that will impress everyone. So put on your apron and let’s cook! Enjoy your meal!