Description
Crispy golden chicken cutlets served over a creamy whipped feta, topped with sweet roasted tomatoes and a vibrant basil oil drizzle.
Ingredients
- 4 boneless, skinless chicken cutlets (pounded thin)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup vegetable oil for frying
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- 8 oz feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons lemon juice
- 1/4 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F. Toss cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until blistered and softened.
- Make basil oil: In a blender, combine basil leaves, extra virgin olive oil, and minced garlic. Blend until smooth. Set aside.
- Make whipped feta: In a food processor, blend feta cheese, Greek yogurt, and lemon juice until creamy and smooth. Season with pepper. Set aside.
- Prepare breading station: Place flour in a shallow dish, beaten eggs in another, and mix panko with Parmesan, garlic powder, paprika, salt, and pepper in a third dish.
- Dredge each chicken cutlet in flour, then egg, then panko mixture, pressing to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry cutlets in batches for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
- Spread whipped feta on plates. Top with fried chicken cutlets. Spoon roasted tomatoes over chicken and drizzle with basil oil. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: Mediterranean