For the Chicken
- 2 chicken breast
- 2 eggs
- enough flour to dredge the chicken
- enough panko bread crumbs to dredge the chicken
- season with salt and pepper, onion powder, garlic powder (optional)
- good extra virgin olive oil for frying
For the Greek topping
- 1/4 cup good extra virgin olive oil
- 1 tbsp red wine vinegar (or to taste)
- salt and pepper
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber (i use English)
- 1/4 cup diced green pepper
- 1/4 cup Kalamata olives
- 1/4 cup cubed feta
- couple tablespoons red onion or your desired amount
- 1-2 tbsp chopped dil
- salt and pepper to taste
For the chicken
Place each chicken breast between plastic wrap or parchment paper and pound out the chicken being careful not to tear th chicken. Season lightly with a little salt, remember that the flour dredge and panko, along with the topping will have a little salt
Set up a dredging station. Add the flour to a dish with a little salt and pepper. I always taste it a little to see if there's enough salt. You can add onion power, garlic powder, even a little oregano.In another dish add the eggs and beat until frothy.In the last dish add your panko breadcrumbs. You can add a little salt and pepper. Pat the chicken dry. Dredge the chicken in the flour mixture, then the egg mixture, then into the panko mixture. set aside. Add the oil to a skillet, heat to medium and fry the chicken, turning to make sure each side is golden brown. Drain on a rack and make your topping.
For th topping
In a bowl, whisk together the evoo and th red wine vinegar. Add all the ingredients and toss.
To finish the dish, place the chicken on each plate and top with the salad mixture. Serve immediately with Tzatziki. Kali Orexi!
