Greek Chicken Cutlets

Prep Time:
15 mins
Total Time:
15 mins

When 15 minutes is all you have, saute a quick-cooking cut, like thin chicken cutlets, and top it with a fresh, Greek-flavored mix of feta, olives, tomatoes, and mint.


  • 1 pint cherry or grape tomatoes, halved

  • cup pitted Kalamata olives

  • 4 ounces feta cheese, coarsely crumbled (1 cup)

  • ½ cup fresh mint leaves

  • 2 to 3 tablespoons olive oil

  • Coarse salt and ground pepper

  • 1 ½ pounds thin chicken cutlets (about 8)


  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 Notes

Instead of a grill pan for the cutlets, you can use a large skillet over high heat, adding 1 tablespoon oil per batch.

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