Pistachio Crusted Beef Schnitzel with Asparagus and Couscous

Steps

1. Preheat BBQ hot plate to medium-high (if using). Bring stock to the boil in a small pot on high heat. Once boiling, remove from heat, add couscous, salt and a drizzle of oil. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
2. Pat schnitzel dry and cut any larger pieces in half. Place flour in a shallow bowl and season with salt, whisk egg and milk in a second bowl and pistachio crust in a third bowl. Coat each piece of schnitzel first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook schnitzel, in batches, for 1-2 minutes each side, until golden and cooked through. Reserve pan.
4. While schnitzel cooks, prepare the veggies. Finely dice red onion; grate carrot; thinly slice capsicum. Toss together with couscous and a drizzle of oil in a medium bowl. Season to taste.
5. Wipe out reserved pan and return to medium-high heat with a drizzle of oil. Cook asparagus for 2-3 minutes, until tender. Add balsamic vinegar and toss for about 30 seconds then season and remove from heat. Combine sweet chilli and sour cream in a small bowl.
6. To serve, spoon couscous onto plates and top with pistachio-crusted beef schnitzel. Serve asparagus on the side and with a dollop of sweet chilli sour cream.