Greek Chicken Milanese

I loved the original version I made of Chicken Milanese so I decided to make it again but give it a Greek twist by making Greek chicken Milanese.  It turned out delicious!  I loved that the chicken was crisp and had a fantastic flavor.  The salad of mixed greens I served on top was tossed with Fran’s Vinaigrette (my favorite) and sprinkled with roasted bell pepper, kalamata olives, tomatoes, and feta cheese.  We had company over for dinner and all enjoyed it–even the kids devoured every last bite of their chicken.

Greek Chicken Milanese

Chicken:

• 2 tbsp olive oil,  more if needed
• 4 boneless skinless breasts, trimmed of fat
• ½ cup of flour
• 2 eggs, beaten
• 2 tbsp milk
• 1 cup of panko crumbs
• ½ tsp dried oregano
• ½ tsp garlic powder
• ½ tsp paprika
• Sea salt and freshly cracked pepper, to taste

Salad:

• 3 cups of spring mixed salad greens
• 5-7 grape tomatoes, sliced in half
• 2 tbsp roasted bell pepper, diced
• 2 tbsp kalamata olives, sliced
• 2 tbsp feta cheese, crumbles
• Fran’s Vinaigrette, to taste

How to Make Greek Chicken Milanese

Make Fran’s Vinaigrette.

Prepare the chicken by placing each chicken breast one at a time in a zip-lock bag. Pound the chicken breasts to 1/2-inch thickness using a meat mallet.

Cut the chicken breast in half and set aside. Repeat with the remaining pieces of chicken.

Make the dredging station by pouring the flour into another bowl.

Combine the eggs and milk in a separate bowl and beat with a fork until well combined.

Combine the panko with the oregano, garlic powder, paprika, sea salt, and freshly cracked pepper, to taste; mix well.

Dredge the chicken in flour; dip in egg; dredge in panko mixture.

Place coated chicken on a baking tray covered in parchment paper. Repeat with the remaining pieces of chicken.

Place the baking tray in the refrigerator for at least 30 minutes. Side Note: This will help the breading stick to the chicken.

Heat the olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken, cooking a few pieces at a time. Cook for 3-4 minutes; turn chicken over and cook for 2-3 minutes or until golden brown and cooked through.

Place onto a plate lined with paper towels to soak up any remaining grease.

Drizzle some well-whisked vinaigrette onto the greens, tomato halves, roasted bell pepper, kalamata olives, and feta cheese; toss to coat evenly.

Serve a piece of chicken with a large spoonful of greens on each plate. Enjoy.