Bake your own Greek Kotopoulo Pané (Breaded Chicken Fillets) with fingerling roasted potatoes, a salad and a dip, everyone will enjoy!
Pané is the French word for breaded so Kotopoulo pané is succulent chicken pieces coated with breadcrumbs baked with potatoes.
You can use chicken with bone on but the best way to make this recipe is to remove the skin or use chicken breast fillets without the skin.
The procedure to make this breaded chicken is to dip the chicken first in milk, then coat it with flour, then wet it again with eggs and finally coat it with dried bread crumbs.
The secret to keep the chicken succulent is to start cooking the potatoes first. After turning them over and cooking them a little bit on the other side, you place the breaded chicken on top and cook them together. Half an hour is more than enough to cook the chicken.
When turning the potatoes over, if you see that they stick to the baking tin, add half a cup of water and put it back in the oven. You will see that you will be able to turn the potatoes over, be easily.
Since 2008 when I first posted this recipe, a lot of things have changed in my family. My husband died and one of my sons got married.
So now, we are only three family members, two of which only like chicken breast, so I never buy a whole chicken any more.
When I recently made this recipe again, I had to make it with chicken breast. That’s when I decided to make a video as well.
How to make Kotopoulo Pané with fingerling potatoes
To make the potatoes, peel and wash them. Of course you can leave the skin on, if you like.
Cut them in the middle and each half cut it into 3 – 4 wedges or more, depending on the size of the potato. Sprinkle some salt, pepper and oregano and then add the the juice of half lemon, the juice of 1/2 orange, some extra virgin olive oil and water. The liquid should reach up to the middle of the potatoes.
Bake the potatoes until golden on once side and then turn them over. Bake them on the other side for 15 more minutes and then add the breaded chicken on top.
I wanted to make the breast thinner so I put a piece of cling film on top and I beat it with a small rolling pin that I have. You can use a mallet, if you have one (mine is in the village), or even use a heavy frying pan.
I added salt, pepper, carino (which is a Greek seasoning for poultry) and a second chicken spice mixture to season the chicken.
If you do not have these spices, I am giving you the ingredients written on the package, so that you can make your own chicken mix, with ingredients that you may already have at home.
Carino contains pepper, onion, chili, sugar, mustard, oregano and garlic.
The second chicken mixture contains salt, onion, dried breadcrumbs, mustard seeds, sugar, boukovo (sweet pepper flakes), garlic, coriander and cumin.
I put a little of both spices to season the chicken breast, but you can definitely use only one of them, as the ingredients are almost the same.
Greek Yoghurt and Cream Cheese Dip
You can serve the breaded chicken with any Greek yoghurt based dip. My first choice would be Tzatziki but I did not have any cucumbers but apart from yoghurt, I had mayonnaise and cream cheese, so I combined them and made this delicious dip.
To make the dip:
- 50 grams Greek Yoghurt
- 50 grams light mayonnaise
- 50 grams high protein cream cheese
- 1 tablespoon extra virgin olive oil
- 1 tsp mild mustard
- 1/2 teaspoon salt
Just combine all the ingredients together and refrigerate.
- 1 whole chicken around 1 ½ kilos or 1 kilo boneless chicken thighs or breast fillets
- 1 tsp carino (chicken seasoning)
- ½ tsp tarragon
- ½ tsp garlic powder
- 1 sprig fresh rosemary, only the leaves
- Salt and freshly ground black pepper
- 1 cup milk
- 1 cup all purpose flour
- 2 eggs lightly beaten
- 1 cup dried bread crumbs (or panko crumbs)
- 5 medium potatoes, cut into wedges
- Salt and freshly ground black pepper
- 1 tbsp oregano
- 1/2 cup olive oil
- 1 cup water
- 1/4 cup lemon juice
- More water, if necessary
- Wash and cut the potatoes into wedges. Place them in a baking tin and season with salt, pepper, oregano and mix well.
- Add olive oil, lemon juice and water, making sure not to wash off the spices.
- Preheat oven to 180o C / 350o F and bake the potatoes on one side until golden, for about 1 hour.
- Meantime, add chicken seasoning, tarragon, salt, pepper and garlic powder in a spice grinder and mix to powder.
- Clean, wash and cut the chicken and remove skin. Rub with the spice mixture.
- Beat the eggs. Dip each piece of chicken in the milk, coat with flour, dip them in the egg and then coat with breadcrumbs. Refrigerate until potatoes are almost baked.
- When the potatoes are done on one side, turn them over and bake for another 15 minutes.
- Add the breaded chicken on top of the potatoes and bake for about 35 - 40 more minutes, turning the chicken over once.
- If you see that the potatoes are sticking to the pan, add some water and let it sit for five minutes.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 635Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 25gCholesterol 209mgSodium 438mgCarbohydrates 47gFiber 4gSugar 4gProtein 38g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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Kopiaste and Kali Orexi,