Chicken Cutlets with Greek Topping
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the tzatziki
- ½ Cucumber (peeled, halved lengthways, deseeded and grated)
- 1.333 cups Yogurt
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp fresh parsley (chopped)
- 1 Tbsp lemon juice
- For the vegetables
- ½ Cucumber (diced)
- 2 Tomatoes (diced)
- 1 Red onion (diced)
- 2 Tbsps pitted black olives (chopped)
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 Tbsp fresh parsley
- 0.333 cup Feta (crumbled)
- For the escalopes
- 4 Chicken breasts (approx. 140 g each, halved horizontally)
- 3 Tbsps all-purpose flour
- 2 eggs (beaten)
- 2 ¼ cups fresh, white breadcrumbs
- vegetable oil (for frying)
Preparation steps
1.
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.
2.
To make the vegetables, mix the cucumber, tomatoes, onion and olives with the lemon juice, oil, parsley and the feta cheese.
3.
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.
