I’m rounding out 15-minute week with chicken. We like cooking with chicken here at Everyday Food because it’s a lean, versatile protein that’s fairly quick to make. But how do you get it done even faster? Go for cutlets. They cook super fast: So fast, in fact, that they don’t have a chance to dry out.
Sarah’s Tip of the Day:
Tune in to the video, and I’ll teach you how to adjust your heat to the thickness of your chicken so you always get the juiciest result.
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1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about 8)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Greek Chicken Cutlets | Everyday Food with Sarah Carey