
Give chicken schnitzel a Mediterranean makeover with this crispy Potato Crust Greek-Style Chicken Fillet. Coated in grated potato instead of breadcrumbs and seasoned with Mingle Greek Seasoning, this easy weeknight meal delivers plenty of flavour with minimal effort. Mingle’s Greek seasoning blend combines herbs and spices including oregano, garlic, onion and lemon-inspired flavours, and contains no artificial ingredients, making it a simple way to add bold Mediterranean flavour to your cooking.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 1
Ingredients
Chicken
1 chicken breast, butterflied or pounded thin
1 small potato, grated
1 tbsp plain flour
1 egg
2 heaped tsp Mingle Greek Seasoning
Olive oil
Greek salad topper
½ cup cucumber, chopped
½ cup cherry tomatoes, chopped
2 tbsp red onion, finely sliced
1 tsp olive oil
Squeeze of lemon
Pinch of salt
Method
Grate the potato, then squeeze out as much moisture as possible using paper towel or a clean cloth.
Toss the potato with Mingle Greek Seasoning, a pinch of salt and 1 tsp of the flour.
In a separate bowl, combine the remaining flour with 1 tsp Mingle Greek Seasoning.
Coat the chicken in the seasoned flour, then dip into the beaten egg.
Press the grated potato firmly onto the chicken, covering all sides.
Let the chicken rest for 5–10 minutes to help the coating stick.
Heat a frying pan with a generous layer of olive oil over medium heat and cook the chicken for 4–5 minutes on each side without moving it too much, until golden and crispy. Alternatively, cook in an air fryer at 200°C for 10–12 minutes, or until golden and cooked through.
To make the Greek salad, combine the cucumber, cherry tomatoes and red onion in a bowl. Add the olive oil, a squeeze of lemon and the salt, then toss to combine.
Serve the crispy potato-crusted chicken with the fresh Greek salad.
Recipe and image courtesy of Mingle Seasoning. For more recipes and information, visit www.mingleseasoning.com.
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