Chicken Escalope

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Serves: 4
Recipe modified from chef Paul Jobin

4 uncrumbed chicken schnitzel slices (or 2 skinless boneless chicken breasts, sliced to make 4)
1/2 cup Barker's Sundried Tomato & Olive Chutney
2 Bocconcini cheese balls, sliced
3 beaten eggs
3/4 cup finely grated Parmesan cheese
salt & pepper, to taste
1/2 cup flour, sieved onto tray
1/2 cup olive oil
1 cup couscous, cooked and drained
1/4 cup currants, soaked until plump, in English Breakfast Tea
1/4 cup toasted whole almonds
1 lemon, zest and juice
2 Tbsp chopped coriander leaves
1 Tbsp Barker's Sundried Tomato & Olive Chutney

Spread the chutney over half the schnitzel or breast slices and top with 2 slices of Bocconcini cheese.
Fold in half to form a package.
In a mixing bowl, whisk together the eggs, Parmesan and seasoning to make a light batter.
Pat the chicken parcels on both sides in the flour.
Heat the oil in a saute pan.
Coat the chicken in the batter and panfry on medium heat on both sides until cooked.
Mix together all remaining ingredients and place a mound of the couscous mix on individual plates.
Top with the chicken.

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