Greek Chicken Milanese
Servings 6
Equipment
- Baking Sheet
- Large skillet
Ingredients
Chicken:
- 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 Fran's Vinaigrette.
- Prepare the chicken by placing each breast on a cutting board, one at a time. Pound the chicken breasts to ½-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 evenly in flour. Dip evenly in egg. Dredge evenly in the panko mixture.
- Place coated chicken on a baking tray covered with parchment paper. Repeat with the remaining pieces of chicken.
- Place the baking sheet 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. Flip the chicken over and cook for 2-3 minutes, or until golden brown and cooked through.
- Place on 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.