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1
Mix the flour, salt and pepper, together and place on one plate, and mix the herbs and garlic into the bread crumbs, and place onto a different plate. On a third plate or shallow bowl, lightly beat the 2 eggs.
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2
Coat both sides of each piece of chicken with the flour mixture and then place into the beaten egg, coating both sides. Then dip each piece into the bread crumbs, covering both sides. Set on the clean plate and continue coating the rest of the chicken.
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3
Heat the oil in a large frying pan over medium high heat. Once hot (a bread crumb dropped in will sizzle), add 2-3 breaded cutlets, being careful not to crowd the pan. Cook for about 2 minutes on each side, turning when the breading has turned golden brown flip. Add additional oil as needed. When both sides are nicely browned, drain on a plate lined with paper towels. Repeat until all cutlets are fried.
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4
Heat oven to 350. Layer the cutlets in a shallow baking dish. Pour in the chicken stock, wine and lemon juice. Bake uncovered for 30 minutes.
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5
While the chicken is cooking, bring 1 1/4 cups of chicken stock to a boil and stir in the couscous. Turn off heat and let couscous sit covered till all liquid is absorbed.
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6
Remove chicken from the oven. Pour the sauce off into a saucepan. Cover chicken and keep it warm. Boil sauce until reduced by about 1/4 and slightly thickened. Taste sauce and add salt, pepper and lemon juice as desired. Stir in butter if using.
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7
To serve, place a scoop of couscous and a chicken cutlet on a plate. Spoon the sauce over both the chicken and the couscous, and sprinkle about a tablespoon of toasted pine nuts (if using) on top.
