Recipes

Sautéed Chicken Paillards with Greek Salad

Name: Sautéed Chicken Paillards with Greek Salad
Ingredients: 4 skinless, boneless chicken cutlets (6 ounces each), about 1/2 inch thick; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1/4 teaspoon crumbled dried oregano; Salt and freshly ground pepper; 1 tablespoon fresh lemon juice; 1/4 pound feta cheese, crumbled; 1 cup cherry tomatoes, halved; 1 kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice; 1 large scallion, thinly sliced; 12 arugula leaves, torn into pieces; 12 mint leaves, torn into pieces

Be the first to rate & review!

Plus: More Chicken Recipes and Tips

By Grace Parisi

Updated on December 15, 2015

Sautéed Chicken Paillards with Greek Salad — Photo: © John Kernick

Yield:

4

Ingredients

4 skinless, boneless chicken cutlets (6 ounces each), about 1/2 inch thick
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon crumbled dried oregano
Salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 pound feta cheese, crumbled
1 cup cherry tomatoes, halved
1 kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice
1 large scallion, thinly sliced
12 arugula leaves, torn into pieces
12 mint leaves, torn into pieces

Directions

Rub the chicken with 1 tablespoon of the olive oil and the oregano and season with salt and pepper.
In a large bowl, mix 2 tablespoons of the olive oil with the lemon juice and season with salt and pepper. Add the feta, tomatoes, cucumber, scallion, arugula and mint. Season the salad with salt and pepper and toss well.
In each of 2 large skillets, heat 1 tablespoon of olive oil until shimmering. Add the chicken cutlets and cook over high heat until golden on the bottom, about 5 minutes. Turn the chicken and cook just until done, about 2 minutes longer. Transfer the chicken to plates, spoon the salad on top or alongside and serve.