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Lemon Chicken Milanese With Couscous Salad

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1/2 onion, diced

1 cup Fresh string beans, ends trimmed, cut in 1-inch pieces

3 tablespoons olive oil

Sea salt and Fresh Black pepper

3 cloves garlic

3/4 cup Whole Wheat couscous, uncooked

1 cup Boiling Water

3/4 cup Small black olives

1/3 cup red pepper, roasted or fresh, thinly sliced

1/2 heaping cup Grape tomatoes, halved

1/2 cup Ricotta Salata, Parmesan, or feta, crumbled

1 tablespoon Fresh lemon or Regular Thyme or Basil, chopped

2 tablespoons red wine vinegar

4 tablespoons Extra Virgin olive oil

2 tablespoons lemon Juice

1/2 teaspoon dijon mustard

About 1 pound chicken cutlets

lemon wedges, for serving

1 lemon, zested and juiced

1/4 cup red wine vinegar

1/4 cup Vegetable or olive oil

3 cloves garlic, sliced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon Sea salt and 1/8 teaspoon Black pepper

1 heaping cup Italian seasoned Bread Crumbs

1/4 cup parmesan cheese, grated

lemon zest, set aside from marinade

1/4 teaspoon salt

A few grinds of black pepper

1 + 1/2 tablespoon olive oil

1/2 cup all-purpose flour

2 eggs

vegetable oil for pan-frying

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