Description
Chicken Cutlets with Whipped Feta & Roasted Tomato Glow features crispy Parmesan chicken cutlets served over creamy whipped feta and topped with sweet roasted cherry tomatoes. A Mediterranean-inspired dinner that’s perfect for weeknights or entertaining.
Ingredients
For the Chicken:
2 large chicken breasts, halved into thin cutlets
1/2 cup (60 g) all-purpose flour
2 eggs, beaten
1 cup (90 g) breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
For the Roasted Tomatoes:
2 cups (300 g) cherry tomatoes
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
For the Whipped Feta:
1 cup (200 g) feta cheese
1/4 cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
For Garnish:
Fresh basil
Cracked black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Roast the cherry tomatoes with olive oil, salt and pepper for 20 minutes until blistered.
2. Prepare three bowls with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan, garlic powder, paprika, salt and pepper.
3. Coat each chicken cutlet in flour, dip into the eggs, then coat well with the breadcrumb mixture.
4. Heat the olive oil in a skillet over medium heat and cook the chicken for 3 to 4 minutes per side until golden brown and cooked through.
5. Blend the feta, Greek yogurt, olive oil and lemon juice until smooth and creamy.
6. Spread the whipped feta onto serving plates.
7. Top with the crispy chicken cutlets.
8. Spoon the roasted tomatoes and their juices over the chicken.
9. Garnish with fresh basil and cracked black pepper before serving.
Notes
Pound the chicken evenly for consistent cooking.
Use freshly grated Parmesan for maximum flavor.
Roast the tomatoes until they begin to burst.
Store leftovers in the refrigerator for up to 3 days.
Reheat the chicken in the oven to maintain crispiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking & Pan-Frying
- Cuisine: Mediterranean