Greek-Inspired Chicken Cutlet Plates

This is the perfect spring meal, implementing some delicious, in-season produce like, arugula, radishes, spring onions, and fresh herbs! One of my favourite chicken dishes is chicken souvlaki, and since we’re treating our chicken cutlets like so, they retain all that flavour, with an extra crispy texture. If you have ever had a chicken cutlet that had no flavour, you’ll LOVE this recipe.

Both the salad, and tzatziki can be made while the chicken is frying, so it makes for an easy weeknight meal, with little to no preparation.

Yield: 2

Author: Kirsten Deneka

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Greek-Inspired Crispy Chicken Plate

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

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Ingredients

Chicken Cutlets:

• 2 chicken breasts
• Juice of 1/2 lemon
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 2 garlic cloves
• Salt & Pepper to taste
• 1 1/2 cups all-purpose flour
• 3 eggs
• 1 tbsp greek yogurt (optional)
• 1 1/2 cups panko breadcrumbs
• 2 tsp sesame seeds
• Vegetable oil for frying

Spanakopita-inspired salad:

• 2 handfuls of arugula
• 2 green onions
• 2 radishes
• 1 Persian cucumber
• Pickled onions
• 1/4 cup freshly chopped dill
• 1/4 cup freshly chopped parsely
• 1 tsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove
• 1/4 - 1/2 cup crumbled feta

Tzatziki:

• 1 cup Greek yogurt
• 1 Persian cucumber
• 2 Tbsp freshly chopped dill
• 1 1/2 tsp olive oil
• 1/2 tsp red wine vinegar
• 1 garlic clove
• Salt & Pepper to taste

Instructions

To prepare the chicken:

1. Butterfly the chicken breasts and season both sides with salt and pepper. Using plastic wrap or parchment, place a sheet on top of the chicken and pound until thing and even using a meat mallet or a pan.
2. Add the chicken breasts to a bowl or plate and add the olive oil, lemon juice, oregano, and garlic. Coat the chicken and set aside while you prepare your dredge.
3. Using 3 separate plates, add the flour, eggs, and breadcrumb/sesame seed mixture. Season each plate with a pinch of salt and stir to combine.
4. Dip each chicken breast in the flour until fully coated, then dip in the egg, then lastly coat fully in the breadcrumb mixture.
5. Meanwhile, heat a large pan on medium-high. Add vegetable oil enough to reach halfway up the chicken breasts.
6. When the oil is hot or ~350 F, fry the chicken breasts for 4-5 minutes per side or until the internal temperature is 165 F. You can lightly spoon oil on spots that look bare. They cook pretty fast since they're so thin.
7. When they're finished, add to a wire-lined baking sheet to avoid them getting soggy. Season with another sprinkle of salt.

For the salad:

1. Add arugula, olive oil, red wine vinegar, garlic, and salt. Using your hands or tongs, mix together until fully coated. Add the sliced radish, cucumber, pickled onions, and finely chopped herbs. You can add the feta now, or wait until plating. Toss to combine.

For the tzatziki:

1. Finely grate the cucumber on a couple paper towels. Squeeze to drain.
2. Add the greek yogurt, drained cucumber, grated garlic, olive oil, red wine vinegar, and salt & pepper to taste.

When ready to plate:

1. Add 1/2 of the tzatziki to the plate and spread it to cover half the plate, add the chicken cutlet on top. Add 1/2 the salad to the other side of the plate and top with additional pickled onions and feta. Add a slice of lemon to squeeze over the chicken, and enjoy!

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