This Chicken Parmesan with Feta recipe is my Greek spin on a classic, Italian recipe. The salty feta adds a little extra something special to this yummy dish.
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Prep chicken with parchment paper and flatten with a meat mallet. Season each chicken thigh well with salt and pepper and set aside.
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Make the breading with the seasonings listed in the recipe and then in another bowl whisk the eggs and set aside.
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Bread the chicken by dipping pieces of chicken one at a time in the whisked egg and letting any excess egg drip off. Then dunk into the breadcrumbs mixture, pressing gently to adhere the breadcrumbs to each side of the chicken breasts. Add each breaded chicken breast to a parchment lined sheet pan or plate. –
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To a large frying pan add avocado oil about ¼-½ inch. Turn to medium-high heat. When hot, turn to medium heat and shallow fry 2 chicken filets at a time for 3-4 minutes per side, until golden brown and cooked through.
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Remove the chicken to a paper towel lined plate and fry the next batch of two chicken filets. Make sure to add a pinch of salt on top of each cutlet when it comes out of the pan.
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Warm marinara sauce & heat oven to broil. Add the chicken in one layer on a large baking sheet. Spread marinara sauce over the cutlets followed by sprinkling with the crumbled feta cheese, about 1/4 cup cheese per chicken cutlet.
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Broil the chicken for a few minutes, watching closely as you broil, until the feta is starting to turn golden brown. Remove the chicken from the oven. Serve the chicken parmesan on a large serving platter and garnish with fresh oregano.
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