Greek Chicken Cutlets - with Tomatoes and Olives

Prep Time
Cook Time
Ready In

"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


  • 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.


No special items needed.

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