1 cup (250 ml) fine couscous , uncooked

1 teaspoon (5 ml) dried herbs of your choice (basil, thyme, oregano ...)

1 teaspoon (5 ml) garlic salt

2 teaspoons (10 ml) paprika

4 chicken cutlets

2 egg whites, lightly beaten

1/4 cup (60 ml) oil

Pepper

In a bowl, combine the couscous and seasonings. Dip the chicken cutlets in the beaten egg whites, then coat with the couscous mixture.

In a skillet, heat half the oil. Cook 2 cutlets over low heat for 2 to 3 minutes per side. Season with pepper. Pour the remaining oil into the skillet and cook the remaining 2 cutlets. Keep warm.

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