Pecan-Crusted Chicken Cutlets w/Lemon and Capers and Israeli Couscous Salad with Edamame, Feta, and Olives

This is actually a really nice dinner you can put together and on the table within 15 minutes, if, of course, you make the salad and breading ahead of time. All quite easy and a very satisfying dinner. And easy to make substitutions (except for the chicken). OK, so I wouldn't change the salad either, but that's up to you! I served this with steamed asparagus.

PECAN-CRUSTED CHICKEN CUTLETS WITH LEMON AND CAPERS (Serves 2)

6-8 oz chicken cutlet (not a breast, too thick)

3 Tbsp Panko bread crumbs

2 Tbsp pecans, ground in your food processor

a couple Tbsp of egg beaters, or an egg or egg white

Canola oil

1 Tbsp capers, drained

2 Tbsp fresh lemon juice

1/2 Tbsp unsalted butter

Rinse and pat chicken dry. Mix bread crumbs and pecan pieces together. Dip chicken in egg mixture, then in bread mixture.

Heat large saute pan. Coat bottom with oil. When hot, add chicken and cook at medium-high heat about 3 minutes or until brown. Turn. Do the same to the other side. Turn heat to low. When cooked throughout, remove from pan onto a plate and and cover loosely with aluminum foil. Add capers and saute for about a minute. Remove pan from heat. Add lemon juice and butter, whisk until combined. Drizzle sauce over chicken. Serve.

ISRAELI COUSCOUS SALAD WITH EDAMAME, FETA, AND OLIVES

OK, I bought this ready-made salad at EarthFare. But it would be easy enough to copy. I don't have exact amounts, but this is what is in the salad. You just pretty much add as much/little of each ingredient as you like. They used a basic garlic vinaigrette, I used EarthFare's Garlic Expressions (a basic vinaigrette!). By the way, it's the same vinaigrette I used to pour over the steamed asparagus.

DRESSING:

Cider Vinegar

Canola Oil

Sugar

Garlic

S&P

SALAD:

Israeli couscous, cooked

Edamame, cooked

carrots

parsley

Kalamata olives (I prefer oil-cured)

Feta Cheese