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 without being greasy and it 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 we all enjoyed it… even the kids gobbled up every last bite of their chicken.
How to Make Greek Chicken Milanese
Make Fran’s Vinaigrette.
Take each chicken breast and place them, 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.
Pour the flour into another bowl. Combine the eggs and milk into 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 that is covered in wax paper. Repeat with the remaining pieces of chicken. Place the baking tray into the refrigerator for at least 30 minutes. 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 2-3 minutes or until golden brown and cooked through. Place onto a plate lined with paper towels to soak up any remaining grease.
Whisk the vinaigrette thoroughly then drizzle it 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.
Equipment
- Baking Tray
Ingredients
Chicken:
- 1-2 tbsp olive oil more if needed
- 4 boneless skinless breasts
- 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
- Fran's Vinaigrette to taste
Instructions
- Make the vinaigrette (see link above for Fran's Vinaigrette).
- Take each chicken breast and place them, 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.
- Pour the flour into another bowl. Combine the eggs and milk into 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 that is covered in wax paper. Repeat with the remaining pieces of chicken. Place the baking tray into the refrigerator for at least 30 minutes. 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 2-3 minutes or until golden brown and cooked through. Place onto a plate lined with paper towels to soak up any remaining grease.
- Whisk the vinaigrette thoroughly then drizzle it 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.
The chicken looks delicious, I’m not a salad person but I like the combination of vegetables used in this salad, and of course the cheese 🙂
Ah love this recipe Pam! look delicious!
Crispy chicken with greek salad? Count me in- it looks and sounds delicious! 🙂
Looks gorgeous, Pam! I love dishes like this… the hot and cold together.. along with all that crispy crunch of the chicken and crispness of the salad! You.. are… a… genius!!!
Definitely a winning combination.
That looks amazing. Very mouth watering. Keep well Diane
A Greeked up dish is always a winner with me – sounds delicious.
Yum! How’d your daughter do with cheerleading camp?
oh wow, i LOVE greek flavors! this looks just delicious!
Perfection on a plate!
I will take a serving of this. Looks yummy!
The chicken looks so crisp! Love your feta side salad too.
I feel like adding Greek ingredients to a dish can only be a good thing!
Pinned and stumbled it. I am going to try this but use flattened pork tenderloin instead. Great dish, Pam.
I am greek and i find interesting your idea on making a greek version of chicken milanese! Chicken milanese is among my favorites, but what a great idea to add these greek products (has everyone of you tried feta cheese? its so tasty)!
Thanks for sharing, i will spread it online