Description
Crispy Chicken Cutlets with Whipped Feta, Roasted Tomatoes and Basil Oil bring together golden crunchy chicken, creamy whipped feta, juicy roasted tomatoes and fresh basil oil for a satisfying Mediterranean-inspired dinner.
Ingredients
For the Chicken:
4 chicken cutlets
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
For the Coating:
1 cup (100 g) panko breadcrumbs
¼ cup (25 g) grated Parmesan cheese
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
1 egg, beaten
For the Whipped Feta:
150 g feta cheese
⅓ cup Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, minced
Pinch of black pepper
For the Roasted Tomatoes:
2 cups cherry tomatoes
1 tbsp olive oil
1 garlic clove, minced
½ tsp dried oregano
Salt and black pepper, to taste
For the Basil Oil:
¼ cup fresh basil leaves
¼ cup extra-virgin olive oil
1 tsp fresh lemon juice
Pinch of salt
Instructions
Preheat the oven to 425°F (220°C).
Place the cherry tomatoes on a baking tray and toss with olive oil, minced garlic, dried oregano, salt and black pepper. Roast for 15–20 minutes, until softened and lightly blistered.
While the tomatoes roast, combine the panko breadcrumbs, grated Parmesan, paprika, garlic powder, dried oregano and black pepper in a shallow bowl. Place the beaten egg in a separate shallow bowl.
Pat the chicken cutlets dry with paper towels and season both sides with salt and black pepper.
Dip each chicken cutlet into the beaten egg, allowing excess to drip away. Press the chicken firmly into the panko mixture until completely coated.
Heat the olive oil in a large skillet over medium heat. Cook the coated chicken cutlets for 3–4 minutes per side, working in batches if necessary, until golden brown and crisp and the chicken reaches 165°F (74°C). Transfer to a plate and keep warm.
Add the feta cheese, Greek yogurt, olive oil, lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
Place the fresh basil leaves, extra-virgin olive oil, lemon juice and salt into a blender. Blend until the basil is finely incorporated and the oil has a bright green appearance.
Spread a generous layer of whipped feta onto each serving plate. Place one crispy chicken cutlet over the feta, then spoon the roasted cherry tomatoes over and around the chicken.
Drizzle the basil oil over the chicken and roasted tomatoes. Finish with fresh basil and extra grated Parmesan if desired. Serve immediately while the chicken is hot and crispy.
Notes
Pat the chicken dry before coating so the panko adheres properly.
Press the chicken firmly into the panko mixture for an even, crispy crust.
Cook in batches if needed to avoid overcrowding the skillet.
Roast the tomatoes until softened and lightly blistered.
Serve immediately for the crispiest chicken.
Blend the whipped feta thoroughly for a smooth, creamy base.
The basil oil can be prepared ahead and stirred before serving.
Store leftover chicken, whipped feta and roasted tomatoes separately in airtight containers in the refrigerator. Reheat the chicken gently before assembling.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner, Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean