2 cups gluten free couscous
½ cup wholemeal flour
¼ cup flat leaf parsley, chopped finely
¼ cup milk
12 chicken tenderloins
olive oil to fry
Tomato & Basil Salad
1 punnet red and gold perino tomatoes, halved
½ cup basil leaves
3 garlic cloves, sliced finely
salt and pepper
Place flour in a bowl and season. Place the couscous and parsley in another bowl and the egg and milk beaten together in a third bowl. Coat the chicken in flour, shaking off excess, then dip into the egg and then coat in couscous.
Heat a large frying pan and a small amount of olive oil to shallow fry chicken. Cook chicken for 5 to 8mins or until golden brown. You may need to fry in 2 batches. Remove and place onto absorbent towel.
To make salad, place all ingredients into a bowl and a splash olive oil. Mix together and add salt and pepper to taste.