Description
Crispy Chicken Cutlets with Mediterranean Salad
Ingredients
For the Chicken Cutlets:
2 large chicken breasts, sliced in half lengthwise
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
3 tbsp olive oil (for frying)
For the Mediterranean Salad:
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup Kalamata olives
1/4 cup crumbled feta cheese
1 tbsp olive oil
1 tsp red wine vinegar
Salt and pepper to taste
For Garnish:
Fresh basil leaves
Dollop of Greek yogurt (optional)
Directions
Prepare the Chicken:
Set up a breading station with three shallow bowls: flour in one, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper in the third.
Coat each chicken piece in flour, then dip into the egg, and finally coat with the breadcrumb mixture.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Cook the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
Make the Salad:
In a bowl, combine cherry tomatoes, cucumber, Kalamata olives, and feta cheese. Drizzle with olive oil and red wine vinegar. Toss to combine, then season with salt and pepper.
Assemble and Serve:
Plate the chicken cutlets and top with the Mediterranean salad. Garnish with fresh basil leaves and a dollop of Greek yogurt, if desired.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~400 kcal per serving
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