Crispy, Golden Greek Chicken Cutlets for a Zestier Weeknight

Crispy, Golden Greek Chicken Cutlets for a Zestier Weeknight

Greek Chicken Cutlets

Bring the crisp and the zest with this veggie-packed chicken dish.

Prep Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Judit Lipoczi

Ingredients

  • 1 cup diced ripe tomato
  • 3/4 cup diced cucumber
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup chopped fresh oregano
  • 1/4 cup pitted kalamata olives
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil divided
  • 1/4 cup crumbled feta cheese
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt divided
  • 1 1/2 cups panko Japanese-style breadcrumbs
  • 1 1/2 tsp granulated garlic
  • 1 1/2 tsp lemon pepper
  • 1 tsp dried oregano
  • 2 large eggs
  • 4 boneless, skinless chicken breasts pounded to 1/2-in thickness

Instructions

  1. Preheat oven to 400°F. Stir together tomato, cucumber, bell pepper, fresh oregano, olives, dill, parsley, lemon juice, vinegar, and 1 tablespoon of the oil in a medium bowl until well combined. Fold in feta cheese, black pepper, and 1/2 teaspoon of the salt. Set aside.

  2. Stir together panko, garlic, lemon pepper, dried oregano, and remaining 1 teaspoon salt in a shallow dish. Lightly beat eggs in a second shallow dish. Dip chicken cutlets, 1 at a time, in beaten egg, and dredge in panko mixture, pressing to adhere.

  3. Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Add cutlets, and cook until well browned, 2 to 3 minutes per side. Transfer skillet to preheated oven, and cook until chicken is cooked through, 3 to 5 minutes. Place 1 cutlet on each of 4 plates; top evenly with salad.

 

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