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Spiced chicken escalope with couscous salad recipe

Spiced chicken escalope with couscous salad recipe

18 ratings

This spiced chicken escalope recipe gives a classic a new twist by adding a harissa coating underneath the crispy breadcrumbs. Serve with a colourful, veg-filled couscous salad for a 30 minute healthy recipe idea. See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 467 calories / serving
  • Healthy
  • Dairy-free


  • 2 x 300g packs skinless and boneless chicken breasts
  • 2 tbsp plain flour
  • 4 tbsp harissa paste
  • 100g panko breadcrumbs
  • 3 tbsp vegetable oil
  • 2 x 110g packs lemon and coriander couscous
  • ½ x 250g pack cherry tomatoes, halved
  • 2 spring onions, finely sliced
  • ½ x 125g bag baby leaf spinach
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 10%
  • Sugars

    3g 4%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 41.5g Protein 44.1g Fibre 2.9g


  1. Place the chicken breasts between two sheets of baking parchment and lightly bash with a rolling pin or heavy saucepan until around 1cm thick. Dust the chicken in the flour, shaking off any excess. Spread the harissa paste over the floured chicken, fully covering the meat. Coat the fillets in the breadcrumbs, pressing the breadcrumbs firmly into the breasts to make sure they stick.
  2. Heat the vegetable oil in a large frying pan over medium heat. Add the coated chicken breasts and cook for 4-5 mins per side, until golden, crisp and cooked through. You might have to do this in batches. 
  3. Meanwhile, prepare the couscous according to the pack instructions. Stir through the spinach and leave for 1 min to slightly wilt, before adding the cherry tomatoes, spring onions and seasoning. Serve the chicken escalopes immediately along with the couscous salad.

See more Chicken salad recipes

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