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Chicken Cutlets with Mustard Greens and Roasted Squash

You can use chard, spinach, or collard greens in place of the mustard greens in this dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2010


  • 4 chicken cutlets (about 3/4 pound total)
  • 2 teaspoons chopped fresh oregano leaves
  • 2 garlic cloves, smashed and peeled
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 bunches mustard greens, thick stems removed, coarsely chopped
  • Reserved acorn squash from Glazed Pork Chops and Squash, cut into 1/2-inch pieces
  • 1/4 cup grated Parmesan (1/2 ounce)


  1. In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Let sit 10 minutes. (To store, transfer to a zip-top bag and freeze, up to 5 days.) Discard garlic. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken until cooked through, about 4 minutes, flipping once. Transfer to a plate and tent loosely with foil to keep warm.

  2. Add remaining tablespoon oil to skillet; add mustard greens and season with salt and pepper. Cook, tossing occasionally, until greens are tender, 7 minutes.

  3. Meanwhile, heat broiler with rack in middle. Place squash in an 8-inch square broilerproof baking dish and top with Parmesan. Broil until top is golden brown, about 5 minutes. Serve squash with chicken and greens.


Pork cutlets would work well in this recipe as well.

Cook's Notes

The seasoned chicken can be frozen in a zip-top bag. Transfer to the refrigerator the morning of the day you plan to cook it. The chicken will absorb the flavors while it thaws.

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