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.

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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