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).

Course main

Cuisine Greek, Mediterranean

Keyword Athens recipes, Diane Kochilas, easy healthy pasta, Mediterranean diet pasta, extra virgin olive oil, frigania rusks, Greek Comfort Food, Greek olive oil, Greek oregano, shop Greek pantry

Ingredients

1½ pounds boneless skinless chicken breasts
1 cup all-purpose flour or more as needed
Sea salt and freshly ground black pepper to taste
3 large eggs
1 heaping tablespoon Dijon mustard
1 heaping tablespoon Greek oregano
2/3 cup plain dried bread crumbs or crushed Greek rusks
½ cup extra-virgin Greek olive oil
Lemon wedges for serving

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.

Notes

Best flavor: Use Greek oregano and Greek olive oil.
For extra crunch, substitute breadcrumbs with frigania rusks.
Great sides: Classic Greek Salad, Cabbage Slaw.