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.  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.

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.

Print
Print
Save
Save

Greek Chicken Milanese

Yield: 6

Prep Time: 15 min.

Cook Time: 15 min.

Total Time: 30 min.

Ingredients:

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

Directions:

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.

Recipe and photos by For the Love of Cooking.net

  Pin It

15 Responses to “Greek Chicken Milanese”

  1. 1

    Muna Kenny — August 15, 2012 @ 8:27 pm

    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 :)

    [Reply]

  2. 2

    gloria — August 15, 2012 @ 8:42 pm

    Ah love this recipe Pam! look delicious!

    [Reply]

  3. 3

    Kim in MD — August 16, 2012 @ 4:08 am

    Crispy chicken with greek salad? Count me in- it looks and sounds delicious! :-)

    [Reply]

  4. 4

    Jenn's Food Journey — August 16, 2012 @ 5:27 am

    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!!!

    [Reply]

  5. 5

    bellini — August 16, 2012 @ 5:43 am

    Definitely a winning combination.

    [Reply]

  6. 6

    Diane — August 16, 2012 @ 12:59 pm

    That looks amazing. Very mouth watering. Keep well Diane

    [Reply]

  7. 7

    Larry — August 16, 2012 @ 4:02 pm

    A Greeked up dish is always a winner with me – sounds delicious.

    [Reply]

  8. 8

    Blond Duck — August 16, 2012 @ 4:05 pm

    Yum! How’d your daughter do with cheerleading camp?

    [Reply]

  9. 9

    teresa — August 16, 2012 @ 6:11 pm

    oh wow, i LOVE greek flavors! this looks just delicious!

    [Reply]

  10. 10

    Susan Martin — August 16, 2012 @ 6:47 pm

    Perfection on a plate!

    [Reply]

  11. 11

    Words Of Deliciousness — August 16, 2012 @ 8:17 pm

    I will take a serving of this. Looks yummy!

    [Reply]

  12. 12

    Angie@Angie's Recipes — August 17, 2012 @ 5:19 am

    The chicken looks so crisp! Love your feta side salad too.

    [Reply]

  13. 13

    Joanne — August 18, 2012 @ 11:36 am

    I feel like adding Greek ingredients to a dish can only be a good thing!

    [Reply]

  14. 14

    Chris — August 19, 2012 @ 10:14 am

    Pinned and stumbled it. I am going to try this but use flattened pork tenderloin instead. Great dish, Pam.

    [Reply]

  15. 15

    George K Chicken fan — December 9, 2012 @ 2:08 am

    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

    [Reply]

Leave a Comment