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.
In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.
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.
Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch.