Ingredients Meat & Poultry Chicken Chicken Breast Recipes Greek Chicken Cutlets 3.5 (115) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 1 pint cherry or grape tomatoes, halved ⅓ 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) Directions 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. 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. Rate it Print