Description
Mediterranean Chicken with Fresh Tomato & Cucumber Salad
Ingredients
For the Chicken:
4 boneless chicken breasts
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
Salt & pepper, to taste
3 tbsp olive oil, for frying
For the Salad:
1 cup cherry tomatoes, halved
1 cup cucumber slices
1/4 cup Kalamata olives
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp dried oregano
Salt & pepper, to taste
For the Topping:
1/2 cup feta cheese, crumbled
1/4 cup Greek yogurt
1 tbsp fresh parsley, finely chopped
Directions
Prep the Chicken:
Pat chicken breasts dry and season with salt and pepper.
Dredge each piece in flour, then dip in beaten eggs, and coat with a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper.
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Cook chicken for 4–5 minutes per side until golden brown and cooked through (165°F internal temperature). Set aside.
Make the Salad:
In a bowl, combine cherry tomatoes, cucumber slices, and Kalamata olives. Drizzle with olive oil, lemon juice, oregano, salt, and pepper. Toss to combine.
Prepare the Feta Topping:
Mix crumbled feta, Greek yogurt, and fresh parsley in a small bowl.
Assemble:
Serve crispy chicken on a plate topped with the fresh tomato-cucumber salad. Add a dollop of the feta mixture and garnish with fresh herbs, if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
1. Prep Station: Set up three shallow dishes. Place flour in the first, beaten eggs in the second, and mix panko, Parmesan, garlic powder, paprika, salt, and pepper in the third. Pat chicken breasts dry and season.
2. Breading: Dredge each chicken breast in flour, shaking off excess. Dip fully into the egg wash, letting excess drip off. Finally, press firmly into the panko mixture, ensuring an even, complete coat.
3. Cooking: Heat olive oil in a large skillet over medium heat. Once shimmering, add chicken. Avoid crowding; cook in batches if needed. Cook undisturbed for 4-5 minutes per side until deeply golden and internal temperature reaches 165°F. Rest on a wire rack.
4. Assembly: While chicken rests, prepare the salad and feta topping. Assemble plates immediately before serving to maintain the chicken’s crisp texture.
Serving Suggestions
Serve this dish with warm pita bread or over a bed of lemon-herb couscous or orzo to soak up the flavorful juices. For a lighter option, pair it with a simple arugula salad. A chilled glass of crisp white wine or sparkling water with lemon complements the fresh flavors perfectly.
How-to Summary
This recipe involves breading chicken breasts with a seasoned panko-Parmesan crust and pan-frying until golden. It is served with a quick, fresh tomato-cucumber-olive salad and a creamy feta-yogurt topping for a complete Mediterranean-inspired meal ready in about 35 minutes.
Frequently Asked Questions
Can I bake the chicken instead of pan-frying? Yes. Place breaded chicken on a parchment-lined baking sheet, drizzle with olive oil, and bake at 400°F for 20-25 minutes, flipping halfway, until cooked through.
What can I substitute for Greek yogurt in the topping? Sour cream or a thicker plain yogurt are excellent substitutes. For a dairy-free version, use a plain, unsweetened vegan yogurt.
How do I store and reheat leftovers? Store components separately in airtight containers for up to 3 days. Reheat chicken in an oven or toaster oven at 375°F for 10-15 minutes to restore crispiness.
Can I use chicken thighs? Absolutely. Boneless, skinless thighs work well. Adjust cooking time slightly as needed, ensuring the internal temperature reaches 165°F.
Is there a gluten-free option? For gluten-free breading, substitute the all-purpose flour with a gluten-free blend and use certified gluten-free panko breadcrumbs.
Common Mistakes to Avoid
Avoid using wet chicken; pat it thoroughly dry before breading to help the coating adhere. Do not overcrowd the skillet, as this steams the chicken and prevents a crispy crust. Ensure your oil is properly heated before adding the chicken to avoid a greasy result. Finally, let the cooked chicken rest for a few minutes before serving to keep it juicy.
Conclusion
This Mediterranean Chicken recipe is a vibrant, satisfying dish that brings the fresh, bold flavors of the region to your weeknight table. The combination of crispy, herbed chicken with a bright salad and tangy feta topping is both impressive and straightforward to prepare. It’s a perfect example of how simple ingredients can create a truly memorable meal.