Greek Chicken Cutlets Recipes

CRISPY CHICKEN CUTLETS

A streamlined take on a family-favorite that makes it even more suited for busy weeknights: a 15-minute marinade in yogurt tenderizes the chicken cutlets, while also acting as a 'glue' for crunchy panko breadcrumbs. The cutlets cook quickly in the frying pan and then are ready to be topped with a lemon-y mixed green salad and devoured.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 45m

Number Of Ingredients 8

Crispy Chicken Cutlets image

Steps:

Butterfly and pound chicken breasts to 1/4-inch thickness. Combine chicken and yogurt in a medium bowl, season with salt and pepper, and toss with tongs until chicken is well-coated. Let stand at room temperature 15 minutes (or cover and refrigerate up to 2 hours). Coat chicken with panko, patting to adhere.
Heat 1/2 inch vegetable oil in a large straight-sided skillet (preferably cast iron) over medium-high until a panko crumb sizzles when tossed in. Add half of chicken; cook, rotating with tongs for even browning, until golden brown and cooked through, 3 to 4 minutes a side. Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating with a slotted spoon before cooking second batch.) Repeat with remaining chicken.
Place greens in a bowl; drizzle with olive oil and lemon juice and toss to coat. Season with salt and pepper and serve immediately with cutlets and lemon wedges.

Ingredients

4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
1/2 cup Greek yogurt
2 cups panko
Vegetable oil, for frying
4 cups trimmed greens, such as arugula, Little Gem lettuce, watercress, or a combination
4 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice, plus wedges for serving

GREEK CHICKEN CUTLETS

This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.

Provided by PanNan

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Greek Chicken Cutlets image

Steps:

Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside.
Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side.
Transfer cooked chicken to a warm plate and cover with foil to keep warm.
To serve, top each chicken cutlet with tomato mixture.

Nutrition Facts : Calories 391.6, Fat 22.3, SaturatedFat 7, Cholesterol 135.8, Sodium 620.6, Carbohydrate 5.3, Fiber 1.5, Sugar 3.2, Protein 41.3

Ingredients

1 pint grape tomatoes, halved (or cherry tomatoes)
1/3 cup pitted kalamata olive, roughly chopped
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves, sliced in thin strips (chiffonade)
3 tablespoons olive oil (separated)
sea salt
fresh ground pepper
1 1/2 lbs chicken cutlets (sliced or pounded thin)

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Web Jun 18, 2015 Prep time. 5 mins. Cook time. 20 mins. Total time. 25 mins. : The Daring Gourmet, www.daringgourmet.com. Serves: 4 servings. …
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Greek Chicken Cutlets Recipes

CRISPY CHICKEN CUTLETS

GREEK CHICKEN CUTLETS

This Greek style chicken recipe is full of flavor and wonderful for a very quick weeknight dinner. It was adapted from one published in Everyday Food magazine. Can serve this with orzo or pita bread for a complete meal.

People also searched

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