← All recipes

🍽️ Crispy Breaded Chicken Cutlets with Feta Vegetable Salad and Yogurt Dip

634 kcal · 30 min · 4 servings

Ingredients

• 0.5 cucumber
• salt
• 1 garlic clove
• 300 g yogurt
• 1 tbsp freshly chopped parsley
• 1 tbsp lemon juice
• pepper (from the mill)
• 0.5 cucumber
• 2 tomatoes
• 1 red onion
• 2 tbsp black olives (pitted)
• 1 tbsp freshly chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 50 g feta
• 4 chicken breast fillets (approx. 140 g each)
• salt
• pepper (from the mill)
• 3 tbsp flour
• 2 eggs
• 125 g breadcrumbs
• vegetable oil (for frying)

Instructions

1. 1. Peel the cucumber for the dip and cut it in half lengthwise.
2. 2. Remove the seeds with a spoon and grate the flesh finely.
3. 3. Sprinkle the grated cucumber with a little salt and let it sit for about 15 minutes to release the water.
4. 4. Peel the garlic clove and chop it very finely.
5. 5. Stir the yogurt in a bowl with the garlic, parsley, and lemon juice until the mixture is smooth.
6. 6. Squeeze the grated cucumber firmly in a kitchen towel to remove the liquid.
7. 7. Fold the squeezed cucumber into the yogurt dip and season to taste with salt and pepper.
8. 8. Wash the second cucumber for the salad and cut it in half lengthwise.
9. 9. Remove the seeds and cut the flesh into small cubes.
10. 10. Wash the tomatoes, halve them, remove the seeds, and cut them into cubes as well.
11. 11. Peel the onion and cut it into fine cubes.
12. 12. Chop the olives coarsely.
13. 13. Mix all the prepared vegetable and olive pieces in a bowl.
14. 14. Crumble the feta cheese over the top with your hands and add the lemon juice and oil.
15. 15. Mix everything well until the ingredients are evenly distributed.
16. 16. Wash the chicken breast fillets and pat them dry with kitchen paper.
17. 17. Cut the fillets horizontally in the middle to halve them.
18. 18. Lightly pound the meat slices flat to make them thin.
19. 19. Season the cutlets on both sides with salt and pepper.
20. 20. First coat the cutlets in the flour, ensuring they are lightly covered.
21. 21. Then dip the floured cutlets into the beaten eggs.
22. 22. Finally press the cutlets into the breadcrumbs until they are completely covered.
23. 23. Heat oil in a pan and fry the cutlets in it for 4 to 5 minutes.
24. 24. Fry them until golden brown and crispy on both sides.
25. 25. Place the finished cutlets on kitchen paper to absorb excess fat.
26. 26. Serve the cutlets on plates with a dollop of the yogurt dip and a portion of the vegetable salad.

Nutrition per serving

• kcal: 634
• Protein: 61 g · Fett/Fat: 25 g · Carbs: 40 g