Easy
Camille C.
Baked Crispy Chicken with Greek Salad
14 minutesPrep time
20 minutesCook time
845 cal.Per serving
Ingredients for 1
1
Chicken breast
2 tbsp
Flour (all-purpose)
1
Egg
3 tbsp
Bread crumbs (plain)
1/4 cup
Cherry tomatoes
1/4
Cucumber
2 oz
Feta cheese (block)
1/8
Red onion
2 tbsp
Black olives (pitted)
optional
2 tbsp
Basil (fresh)
Utensils
Oven, Knife
recipe
- Step 1
Preheat the oven to 400°F. Cut the chicken in half lengthwise, then pound it using a rolling pin or the back of a frying pan to make it thinner. - Step 2
In a shallow dish, add the flour with a pinch of salt & pepper. Coat the chicken on both sides. - Step 3
In a second shallow dish, add the egg. Whisk it with a fork, then dip the chicken in it on both sides. - Step 4
Add the breadcrumbs to a third shallow dish & coat the chicken on both sides. - Step 5
Place the breaded chicken cutlets on an oiled or parchment-lined sheet tray. Brush them with a drizzle of olive oil, then bake for 20 min at 400°F. - Step 6
Meanwhile, wash & slice the cherry tomatoes in half. - Step 7
Peel & cut the onions into thin slices. - Step 8
Wash & dice the cucumber. - Step 9
Add the cherry tomatoes, cucumber, onions & black olives to a bowl. Drizzle with olive oil, sprinkle with salt & pepper, then add the crumbled feta. Mix to combine. - Step 10
When the chicken is nicely browned & crispy, remove it from the oven. - Step 11
Serve the breaded chicken on a plate with the Greek salad. Add a few basil leaves, if you have them. Enjoy!