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Under 30 Minutes

Greek Chicken Cutlets

Here's our pick for fastest chicken dish: When 15 minutes is all you have, saute a quick-cooking cut, and top it with feta, olives, tomatoes, and mint.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Greek Chicken Cutlets

Source: Everyday Food, April 2007


  • 1 pint cherry or grape tomatoes, halved
  • 1/3 cup pitted Kalamata olives
  • 4 ounces feta cheese, coarsely crumbled (1 cup)
  • 1/2 cup fresh mint leaves
  • 2 to 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds thin chicken cutlets (about 8)


  1. In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

  2. Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Top chicken with tomato mixture, and serve.

Cook's Note

Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch.

Reviews (14)

  • areis 06880 10 Jul, 2015

    I can't even begin to describe how simple and delicious this dish is. If you like to toil over dinner for hours, move on. Otherwise, try this.

  • cynthiafoust 24 Jul, 2014

    Fast and Fabulous! Great flavor!

  • dmcgraw604 4 Jan, 2014

    Very good and very easy. I added large diced cucumber and garbanzo beans. Because my little ones aren't very fond of mint I finely chopped it and diluted it with oregano. Clean plates all around!

  • roro09 1 Jun, 2012

    fast and easy!

  • Melissa32 23 Apr, 2011

    I substituted basil for mint and this was very tasty. Quick and very easy. I will definitely make this again.

  • gmoms 15 Jul, 2010

    Couldn't find chicken cutlets, so I used 6 veal scallopini cutlets, added the juice of 1/2 lemon to the Feta cheese mixture as suggested, and otherwise followed directions exactly. Terrific! Served with corn on the cob, paired with Messina Hof Merlot for a lovely summer supper.

  • beckychuck 8 Jul, 2010

    I added juice of 1/2 lemon and it was absolutely delicious. A real Greek flavor. My husband loved it and can't wait to have it again. Thanks Martha for a great addition to my recipes. I'll use the topping over other meats as well..

  • beckychuck 8 Jul, 2010

    I added juice of 1/2 lemon

  • latonya522 5 Jun, 2010

    Abslutely the perfect summer dish, light and flavorful. So glad I decided not to add brown rice, no need. So delicious, will be in arsenal of favorite dishes to cook.

  • KarissaM 1 May, 2010

    Yum! I could eat the topping by itself as a side. Delicious!

  • johnnadette 1 Mar, 2009

    Very easy and good. I served it with a lemon juice and mint drink.

  • RENGIN 14 Jan, 2009

    I THINK, THIS RECIPE n n n n S DELn n n n Cn n n n OUS! THANK YOU MARTHA :)

  • SOMERSIZING 3 Sep, 2008

    This is very good, and the combination of all is great and usable on my somersizing diet. thanks so much Martha for this recipe

  • jeanob14 22 Aug, 2008

    Great summer meal. Served with grilled zucchini and squash. The topping worked well with the veggies too.

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