Greek Chicken Cutlets - with Tomatoes and Olives
Recipe: #10433
August 31, 2013
Categories: Chicken, Greek, Pacific Northwest, Pacific Rim, Brunch, Easter, Fathers Day, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Diabetic, Heart Healthy, Low Calorie, Low Fat, Low Sodium, No Eggs, Sugar-Free, Alcohol, Wine, Fresh Tomatoes, Boneless Pieces, Chicken Dinner, more
"The cutlets can be pouneded, seasoned and dusted with flour ahead, then chilled. And all of the other ingredients can be prepared a few hours aheas. (from Cooking for 2.)"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (200 g)
- Calories 331.6
- Total Fat - 31.3 g
- Saturated Fat - 5.6 g
- Cholesterol - 76 mg
- Sodium - 421.4 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.7 g
- Sugars - 1 g
- Protein - 9.6 g
- Calcium - 150.7 mg
- Iron - 1.6 mg
- Vitamin C - 10.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pound chicken with a meat mallet between sheets of plastic wrap to 1/4 inch thick. Season with salt and freshly ground pepper and dust with flour.
Step 2
Heat oil in saute pan over medium heat, saute cutlets until golden on one side, about 4 minutes. Flip cutlets and cover pan, saute 2 minutes more. Transfer cutlets to a plate and tent with foil.
Step 3
Off heat, add garlic to same saute pan and allow it to cook in rideual heat, 1 minute. Deglaze pan with wine over medium high heat until wine is evaporated, 2 minutes. Add broth, tomatoes, olives and lemon juice, bring to a boil and reduce mixture by half about 3 minutes. Return cutlets to pan and cook 1 minute per side. Serve sauce over cutlets and top with feta cheese and parsley.
Tips
No special items needed.
0 Reviews
You'll Also Love
