- In a bowl, combine the couscous and seasonings. Dip the chicken cutlets in the beaten egg whites, then coat with the couscous mixture.
- In a skillet, heat half the oil. Cook 2 cutlets over low heat for 2 to 3 minutes per side. Season with pepper. Pour the remaining oil into the skillet and cook the remaining 2 cutlets. Keep warm.
- Wipe the skillet clean, add the broth and bring to a boil. Whisk in the sour cream, mustard and honey. Simmer, stirring until the sauce is smooth and creamy. Adjust the seasoning. Pour over the chicken cutlets and serve. Delicious with mashed celeriac (see recipe Mashed Celeriac).