Chicken Milanese with Whipped Feta, Roasted Tomatoes & Garlic Basil Oil

Ingredients

• 2 boneless, skinless chicken breasts, butterflied and pounded thin
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1/3 cup olive oil (for frying)
• Roasted Tomatoes
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Whipped Feta
• 1 cup feta cheese
• 1/2 cup Greek yogurt
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Garlic Basil Oil
• 1/4 cup olive oil
• 2 cloves garlic, finely minced
• 2 tablespoons fresh basil, finely chopped
• Pinch of salt

Directions

Preheat oven to 200°C (400°F). Toss cherry tomatoes with olive oil, salt, and pepper, then roast for 15–20 minutes until blistered.

Season chicken with salt and pepper. Dredge in flour, dip in eggs, then coat in panko mixed with Parmesan, garlic powder, and paprika.

Heat olive oil in a skillet over medium heat and fry chicken for 3–4 minutes per side until golden and crispy. Transfer to paper towels.

Blend feta, Greek yogurt, olive oil, lemon juice, salt, and pepper until smooth and creamy.

Mix olive oil with minced garlic, basil, and a pinch of salt to create garlic basil oil.

Spread whipped feta on a plate, place crispy chicken on top.

Add roasted tomatoes over the chicken.

Drizzle with garlic basil oil and serve immediately.

Nutritional Information (per serving)

Calories: 650 kcal

Protein: 45 g

Carbohydrates: 28 g

Fat: 40 g

Fiber: 2 g

Sugar: 4 g