Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger Israeli-style couscous next to regular couscous at the supermarket, or substitute the same amount of orzo.
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This is a review for the cous cous; haven't tried the turkey yet, but definitely will. Although I realized too late that my parsley was way too far over the hill, the recipe with the cous cous, chicken broth, red onion and feta cheese (s&p, of course), this went together very well. Of note, I was cooking a lamb dish, and this was a great side!
This recipe tasted fabulous. First time I worked with breading turkey. I did slice the turkey cutlets in half since they were quite thick. This made the meat cook quicker. The couscous complimented the meal nicely. Will repeat this for sure!
This was delicious. The breadcrumbs were cruncy & tasty (did add a pinch of curry to the seasoning). The couscous was delicious. Definitely a keeper!
Absolutely delicious, fills the craving for schnitzel.Here are the changes I am making for next time:1) The cutlets are delicious but could distinguish themselves a bit more by increasing the flavour ingredients: I'll double the paprika and cayenne next time.2) The dredge easily makes enough to accommodate 2-4 more cutlets. Plan accordingly.Cous cous:1) I will double the red onion and parsley next time.2) We love adding Greek yoghurt to cous cous and if you do too it's safe to skip the feta.
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