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Greek Chicken Cutlets

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    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.
    Everyday Food, April 2007
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • 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)

    Directions

    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.

    Recipe Reviews

    • 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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