Instructions

Clean the meat and cut each slice in half, season with salt on both sides, coat in a mixture of cornstarch, ground paprika, and Vegeta, then fry in a pan with oil on both sides. Once the slices have a firm crust on top, drizzle with soy sauce and lightly sprinkle.

Turn them over to soak from the other side, press the cutlet and let them simmer for a while. Then remove, sprinkle with a bit of the remaining coating mixture, drizzle with soy sauce and a little water, and mix to create a compact sauce.

Couscous

prepare according to the instructions, i.e., for every 50g of couscous, pour 60ml of hot water, add a pinch of salt, cover and let it sit wrapped in a towel for about 10 minutes. The couscous will be perfectly fluffy.

Approximately 250g of couscous, 300ml of hot water, 1 level teaspoon of salt, 1 medium-sized onion (finely chopped), oil, 1 packet of frozen vegetables (I used a mix with corn), a piece of fresh leek (finely chopped), water, soy sauce, ground black pepper, Vegeta, a slice of butter.

In oil, sauté the chopped onion, add chopped leek and frozen vegetables, pour in a little water, lightly salt, and let simmer gently. Then remove the mixture from the heat, stir in the cooked couscous, soften with butter, and season with Vegeta, soy sauce, and spices.