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Greek Chicken Schnitzel

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Chicken schnitzel is an after-school favorite in Athens, bringing families together with its crispy crust and Mediterranean flavors. This Greek Chicken Schnitzel, featured in my book Athens: Food, Stories, Love, uses real Greek oregano, authentic extra virgin Greek olive oil, and crunchy frigania rusks for that unmistakably Greek taste right at home.Like all Greek comfort food, it’s best served hot from the pan with Homemade Greek Fries or a Classic Greek Salad (Horiatiki).
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Greek Chicken Schnitzel

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Ingredients

Instructions

  • Cut chicken breasts lengthwise into 2 pieces each. Pound the pieces into ½-inch thick cutlets with a kitchen mallet or pestle.
  • Place flour in a wide, shallow bowl; season with salt and pepper.
  • In a second bowl, beat eggs with mustard, oregano, salt, and pepper.
  • Put bread crumbs or crushed frigania in a third bowl.
  • Heat olive oil in a large skillet over medium heat.
  • Dredge cutlets in flour, then egg mixture, then bread crumbs/frigania. Pan-fry for ~4 minutes per side until crisp and golden.
  • Transfer cutlets to a platter. Cook remaining pieces and serve hot with lemon wedges.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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