500 g chicken, fillets
3 eggs
1 teaspoon(s) oregano
1 tablespoon(s) mustard
150 g all-purpose flour
1 tablespoon(s) curry
150 g breadcrumbs
50 g olive oil
500 g baby potatoes, boiled
50 g olives, rounds
1 teaspoon(s) oregano
100 g feta cheese


1.Cut the fillets in half, lengthwise, and open them up.
2.Cover with plastic wrap and pound them with a meat mallet or a pounder to spread them out.
3.Season with salt and pepper, and set aside.
4.In a bowl add the eggs, salt, pepper, oregano, the mustard, and mix with a hand whisk.
5.In another bowl add the flour, salt, pepper, the curry, and mix.
6.In a third bowl add the bread.
7.Place a frying pan over medium-high heat and add the olive oil.
8.Dredge the chicken successively into the bowl with the flour, the eggs, the bread and transfer to the pan. Follow the same process for the whole chicken.
9.Cook for 3-4 minutes on each side. Transfer on paper towels and set aside.
10.Finely chop the potatoes and add them to a bowl.
11.Add the olives, the oregano, the feta cheese crumbled, the olive oil, salt, pepper, mix, and serve.

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