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Chicken Cutlets with Greek Topping

Name: Chicken Cutlets with Greek Topping
Total time: 45 min
Yield: 4
Cuisine: European, Greek, Mediterranean
Ingredients: 0.5 Cucumber (peeled, halved lengthways, deseeded and grated); 1.333 cups Yogurt; 1 clove garlic (finely chopped); 1 tablespoon fresh parsley (chopped); 1 tablespoon lemon juice; 0.5 Cucumber (diced); 2 tomatoes (diced); 1 Red onion (diced); 2 tablespoons pitted black olives (chopped); 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon fresh parsley; 0.333 cup Feta cheese (crumbled); 4 Chicken breasts (approx. 140 g each, halved horizontally); 3 tablespoons All purpose flour; 2 eggs (beaten); 2.25 cups fresh, white breadcrumbs; vegetable oil (for frying)

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

593

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	593 kcal	(28 %)
Protein	44.3 g	(45 %)
Fat	17.87 g	(15 %)
Carbohydrates	60.69 g	(40 %)
Sugar added	0 g	(0 %)
Roughage	1.79 g	(6 %)

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more nutritional values

Vitamin A	191.77 mg	(23,971 %)
Vitamin D	1.14 μg	(6 %)
Vitamin E	3.26 mg	(27 %)
Vitamin B₁	0.81 mg	(81 %)
Vitamin B₂	0.82 mg	(75 %)
Niacin	24.36 mg	(203 %)
Vitamin B₆	0.81 mg	(58 %)
Folate	125.6 μg	(42 %)
Pantothenic acid	1.61 mg	(27 %)
Biotin	5.07 μg	(11 %)
Vitamin B₁₂	1.64 μg	(55 %)
Vitamin C	18.66 mg	(20 %)
Potassium	800.3 mg	(20 %)
Calcium	318.61 mg	(32 %)
Magnesium	75.27 mg	(25 %)
Iron	4.88 mg	(33 %)
Iodine	30.55 μg	(15 %)
Zinc	2.48 mg	(31 %)
Saturated fatty acids	6.23 g
Cholesterol	178.4 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the tzatziki: ½
Cucumber (peeled, halved lengthways, deseeded and grated); 1.333 cups
Yogurt; 1 clove
garlic (finely chopped); 1 tablespoon
fresh parsley (chopped); 1 tablespoon
lemon juice

For the vegetables: ½
Cucumber (diced); 2
tomatoes (diced); 1
Red onion (diced); 2 tablespoons
pitted black olives (chopped); 1 tablespoon
lemon juice; 1 tablespoon
olive oil; 1 tablespoon
fresh parsley; 0.333 cup
Feta cheese (crumbled)

For the escalopes: 4
Chicken breasts (approx. 140 g each, halved horizontally); 3 tablespoons
All purpose flour; 2
eggs (beaten); 2 ¼ cups
fresh, white breadcrumbs; vegetable oil (for frying)

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Preparation steps

To make the tzatziki, sprinkle the cucumber with some salt and leave to steep for around 15 min. Mix together the yogurt, garlic, parsley and the lemon juice. Wring out the cucumber, add to the yogurt mixture and season with salt and ground black pepper.

To make the vegetables, mix the cucumber, tomatoes, onion and olives with the lemon juice, oil, parsley and the feta cheese.

To make the escalopes, gently tenderise the meat and season with salt and ground black pepper. Dust with flour and drag through the egg. Roll in the breadcrumbs and fry in hot oil for 4-5 min on all sides until golden brown. Pat dry with kitchen paper. Serve garnished with a dollop of tzatziki and arrange the vegetables on top.

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Chicken Cutlets with Greek Topping

Nutritional values

Ingredients

Preparation steps

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