Golden-crispy panko fried chicken cutlets topped off with a vibrant Greek medley—what more could you ask for in a 20-minute meal? The veggie mixture served over the succulent chicken consists of a super flavorful blend of juicy tomato, bell pepper, refreshing cucumber, briny kalamata olives, salty feta, bright lemon juice, and plenty of fresh herbs… in other words, it’s delicious.
In fact, it wouldn’t be a terrible idea to make a more than what you need, as this flavorful combo would make for an excellent addition to any number of other dishes. You could stir it into couscous or faro, spoon it over fish or pork, pile it into a pita pocket with hummus, or enjoy it simply over spinach for a salad.
Active Time: 15 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 cutlet, 1 cup salad)
1 cup diced ripe tomato (from 1 large tomato)
3/4 cup diced cucumber (from 1 large cucumber)
1/2 cup diced yellow bell pepper (from 1 bell pepper)
1/4 cup chopped fresh oregano
1/4 cup pitted kalamata olives
1 tablespoon chopped fresh dill
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