Mini Turkey Schnitzel with Couscous

Ingredients

• 800 g small turkey schnitzels (10 pieces)
• 60 g rapeseed oil (6 tbsp)
• 2 tsp medium‑hot mustard
• 2 tsp Tomato paste
• 1 tsp dried pizza herbs
• Salt
• Pepper
• 800 g peeled tomatoes (canned; fill volume)
• 500 g couscous
• 30 g butter (2 tbsp)

Instructions

1. 1.

   Rinse the turkey schnitzels, pat dry and place on a large sheet of plastic wrap.

2. 2.

   Cover with a second sheet and gently flatten each piece with a meat mallet or heavy pan bottom.

3. 3.

   Remove the top sheet and cut each schnitzel in half or thirds to create 30 mini schnitzels. Arrange them in a rectangular dish.

4. 4.

   In a small bowl whisk together oil, mustard, tomato paste, and pizza herbs into a paste. Season with salt and pepper. Mix the paste under the mini schnitzels. Cover and refrigerate for at least one hour.

5. 5.

   Meanwhile, roughly chop the canned tomatoes with a knife and place them with their liquid on a deep baking sheet or in a greased pan. Lightly season with salt and pepper.

6. 6.

   Spread the seasoned mini schnitzels over the tomatoes. Roast under a preheated grill for about 6–7 minutes until browned.

7. 7.

   Remove briefly, flip the schnitzels, and grill another 5–6 minutes.

8. 8.

   In the meantime, combine couscous, 1½ tsp salt, and butter in a warmed large bowl. Boil 900 ml water. Pour over the couscous, stir briefly, cover, and let stand for about 6 minutes to absorb.

9. 9.

   Fluff the couscous with a fork. Serve the mini schnitzels with tomato sauce atop the couscous.