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Chicken-Cutlet Burgers

Chicken cutlets, zucchini, and onions, grilled together, make the perfect burgers for poultry lovers. Try a thin New York strip steak in place of the chicken cutlet.

  • servings: 4




  • 1 large zucchini, cut on the diagonal into eight 1/4-inch-thick pieces
  • 4 thin slices red onion
  • 8 chicken cutlets (1 1/2 pounds total)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 4 plain or poppy-seed rolls
  • Sliced tomatoes
  • Baby arugula

Cook's Note

Indoor method: In an oiled grill pan or cast-iron skillet, cook vegetables over medium-high. Wipe skillet clean; cook chicken in same pan.


  1. Step 1

    Heat a grill to medium-high. Clean and lightly oil hot grill. Brush zucchini, onion, and chicken with extra-virgin olive oil. Season with salt and pepper. Grill until zucchini and onion are crisp-tender and chicken is cooked through, 2 to 3 minutes per side. In a small bowl, combine Dijon mustard and mayonnaise.

  2. Step 2

    Spread 1 1/2 teaspoons mustard mixture on top half of rolls. Serve chicken on rolls with grilled vegetables, tomatoes, and baby arugula.

Everyday Food, July/August 2010