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