Greek-Style Chicken Cutlets

Crunchy chicken. Salty feta. Juicy tomatoes. Crisp cucumbers. Fresh herbs. Sweet balsamic reduction. Mouth watering.

This dish is truly a party on a plate. Colorful and fresh, this meal is going to be on rotation again and again this year! It is indulgent enough to get us through the long winter, but cool enough to eat again and again this spring and summer! You're absolutely going to want to give this a try.

My recipe for Greek-Style Chicken Cutlets is a quick but flavorful meal that everyone in your family will love. I start by breading my chicken cutlets with panko breadcrumbs - these Japanese-style breadcrumbs keep the chicken extra crisp with a light and airy crunch after a simple pan-fry in olive oil.

For the topping, a greek salad, sans any lettuce, is essential to keep this dinner fresh and juicy. Diced cucumbers, tomatoes, garlic, parsley and a shallot get the party started. Feta can't be forgotten, because - CHEESE. Lastly, all the vegetables get tossed together with a glug of olive oil, a squeeze of lime juice and a spritz of white wine vinegar. Too good!

The icing on the cake, the cherry on top if you will, is the rich, thick drizzle of balsamic reduction. P.S. I used a store-bought reduction this week, but way way back in the early years of GSG, I made a somewhat similar recipe and made my OWN reduction. Instructions here.


Here's what you need for Greek-Style Chicken Cutlets* (Print Recipe!)

1 pound thin-sliced chicken breast cutlets
1/3 cup flour
2 eggs
1 cup panko breadcrumbs
1 teaspoon dried parsley flakes
1 teaspoon dried oregano
olive oil for frying
1 English cucumber, diced
1 beefsteak tomato, diced
1 medium shallot, diced fine
1 glove garlic, minced
2 tablespoons chopped fresh parsley
4 ounces feta crumbles
juice of 1 lime
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt and pepper to taste
balsamic reduction, for drizzling

Here's what you do

Place the chicken cutlets between two pieces of plastic wrap and use a meat tenderizer to pound the chicken to even thickness. Pat both sides dry with a paper towel. Season with salt and pepper.

Place the flour in a shallow bowl. Beat the eggs together in another bowl. In a third bowl, mix together the breadcrumbs, parsley flakes, oregano and some salt and pepper. Bread the chicken by first coating each piece in flour and shaking off the excess. Then, dip in the eggs and coat completely. allowing excess to drip back into the bowl. Finally, firmly press each piece into the breadcrumbs to coat all sides. Place the breaded chicken on a parchment-lined baking sheet and place in the fridge for 20 minutes.

Meanwhile, combine the cucumber, tomato, shallot, garlic, fresh parsley and feta in a medium bowl. Pour the lime juice, olive oil, and vinegar over the top and give everything a good stir. Season with salt and pepper and chill until ready to serve.

Heat about 1/4 inch of olive oil in a large skillet over medium heat. Line a plate with paper towels. Once hot, add a piece or two of the chicken, but do not overcrowd the pan. Fry for 2 minutes on each side, or until golden brown and cooked through. Transfer to the paper towel to drain out the extra oil. Repeat with the remaining chicken.

To serve, place a piece of chicken on a serving plate. Spoon 1/2 cup of the salad over the top, then drizzle with balsamic reduction. Enjoy alongside your favorite grain, such as barley or quinoa.

Enjoy!



*Gas Stove Girl Original Recipe