This is an idea I have been playing around with for a while. Last year we hosted some family over, and I realized I don’t have anything in my repertoire that would appease a picky eater. The original idea was to have this be the breading for chicken tenders, and while the breading works really well with chicken, I prefer it with pork chops. However, my husband is not really a mustard fan, so I have worked this up two separate ways.
The couscous allows the breading to be crumbly, but not crispy and stands up to a tougher cut of meat. It’s also incredibly easy to make and a versatile way to change up a standard breaded meat.