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.
Greek Chicken Cutlets
Everyday Food editor Sarah Carey shows you why the cut of the chicken matters as much as the heat level for turning out perfectly juicy meat.
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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
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In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
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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.
fast and easy!
I substituted basil for mint and this was very tasty. Quick and very easy. I will definitely make this again.
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.
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..
I added juice of 1/2 lemon
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.
Yum! I could eat the topping by itself as a side. Delicious!
Very easy and good. I served it with a lemon juice and mint drink.
I THINK, THIS RECIPE n n n n S DELn n n n Cn n n n OUS! THANK YOU MARTHA :)
This is very good, and the combination of all is great and usable on my somersizing diet. thanks so much Martha for this recipe
Great summer meal. Served with grilled zucchini and squash. The topping worked well with the veggies too.