spring chicken

im constantly looking for food inspiration; this recipe came from a food blogger that made veal scallopini topped with a greek salad. it caught my eye because it was beautiful and incorporated one of my favorite things: greek salad!

instead of using veal, i opted for chicken. i pounded the chicken tenderloins thin and cooked them as you would veal.

this is a quick and easy recipe that is healthy and colorful! i used my family’s greek salad recipe instead of the blogger’s and it was delish!

Chicken Scallopini with Greek Salad


chicken scallopini topped with greek salad


  • 4 medium sized chicken tenderloins, pounded thin (1/2”) between two sheets of plastic wrap
  • ¼ c. flour
  • 1 whole egg, lightly beaten
  • 1 c. panko breadcrumbs
  • ½ c. fresh grated Parmesan
  • ½ tsp. dried oregano
  • salt and pepper
  • 1 c. vegetable oil
  • 1 1/2 c. grape tomatoes, sliced in half
  • 1/2 cucumber, peeled and chopped into chunks
  • ⅓ c. Greek feta, cut into ½” cubes OR crumbled
  • 1/4 red onion, thinly sliced
  • 2 Tbsp. red wine vinegar
  • 3 tbsp extra virgin olive oil
  • ½ – 1 tsp dried oregano, depending on taste
  • salt and pepper to taste


pour flour into a shallow dish. place the egg in another. and the breadcrumbs/cheese/oregano and a few pinches of salt into another.  place the chicken into the flour, covering on all sides. shake the excess flour from the cutlet, dip into the egg wash, covering on all sides, and then into the breadcrumb mixture. press chicken into the breadcrumbs so they coat the meat well, flip and press into the crumbs again. repeat with each tenderloin.

heat a heavy skillet with a good layer of vegetable oil over med-high heat until oil sizzles if you flick water on the pan. place one piece of chicken at a time into the skillet, cook until each side is a deep golden brown and cooked through, 3-4 minutes per side.

while the chicken is cooking, toss all salad ingredients together in a medium bowl, taste for salt and pepper and adjust accordingly.

place two pieces of chicken on each plate, top with a few spoonfuls of salad and a drizzle of salad dressing left in the bowl.

serve immediately.


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