Greek Chicken Cutlets

Greek chicken cutlets bring the bright, salty pull of the Mediterranean to a weeknight plate without much fuss. Crisp breaded chicken gets spooned with a lemony garlic white wine sauce, then crowned with feta, olives, and tomatoes for a dinner that feels special.

If you love feta, lemon, and garlic together, this is the kind of plate you will make on repeat. It comes together in one pan and tastes like a small celebration.

Salt the sauce last; the olives carry plenty on their own.

Why You’ll Love These Greek Chicken Cutlets

• The crust shatters slightly, then gives way to juicy chicken underneath
• That lemon garlic wine sauce soaks into every crispy edge of these Greek chicken cutlets
• Briny olives and salty feta make each bite taste layered and full

Ingredient Notes

These are just a few notes to help you shop and prep with confidence; you will find the exact measurements in the recipe card below. A handful of pantry staples and a few fresh Mediterranean touches are all you need.

• Chicken cutlets: use thin cutlets, or pound regular breasts so they cook fast and even
• White wine: a dry chardonnay works well and gives the sauce its backbone
• Feta cheese: crumble it yourself for the creamiest texture
• Greek olives: kalamata bring a deep, briny flavor to the finish

For equipment, grab a large frying pan with room to fry the cutlets in batches, plus a paper towel lined sheet pan to drain them. A microplane or sharp knife handles the garlic.

How to Make Greek Chicken Cutlets

Making Greek chicken cutlets is a quick two-part job: fry the chicken, then build the pan sauce in the same skillet so nothing goes to waste. Here is the friendly overview before you dive into the full card.

1. Season the chicken, then dip in beaten egg and coat in breadcrumbs
2. Fry over medium-high heat until golden, about 2 to 3 minutes per side, then drain
3. Lower heat to medium, melt 2 Tbsp butter, and soften the garlic without browning
4. Add the wine, stock, lemon juice, and oregano, then simmer about 5 minutes
5. Stir in olives and tomatoes to warm, then spoon over the cutlets

To scale up, this recipe doubles cleanly; just fry in more batches so the pan stays hot. You can make the breaded cutlets ahead and freeze them, which means dinner is ready in about 15 minutes on a busy night.

Storage Options

Store the cutlets and sauce separately when you can, so the crust holds its bite. These Greek chicken cutlets reheat nicely in the oven for round two.

1. Fridge: keep leftovers covered for up to 3 days
2. Freezer: freeze plain breaded cutlets for up to 2 months
3. Reheat: warm in a 375 degree oven until crisp and hot through

Variations & Substitutions

This dish welcomes swaps based on what you keep on hand. A few simple changes keep the Mediterranean spirit intact.

1. Trade chardonnay for extra chicken stock plus a splash of lemon if you skip wine
2. Use panko for an even crunchier coating
3. Swap grape tomatoes for halved cherry tomatoes or sun-dried ones
4. Try thin pork cutlets if you want to change the protein

What to Serve with Greek Chicken Cutlets

Greek chicken cutlets love a side that can mop up the lemony sauce. Keep it rustic and let the bright flavors lead.

1. Warm crusty bread or homemade loaves for soaking up sauce
2. Roasted garlic and a simple green salad
3. Lemon orzo or fluffy rice pilaf
4. For a fun spread, set out a tray of flaky stuffed biscuits alongside

Got questions before you start frying? Here are the ones readers ask most, and if you like party-ready chicken, peek at this pull-apart bread idea too.

Once you taste that lemony garlic sauce against the salty feta and olives, this becomes the dinner you reach for when you want something easy but a little impressive. Grab some bread and dig in.

A Beautiful Bite

Greek Chicken Cutlets

5 from 2 votes

Greek Chicken Cutlets, all your favorite flavors of the Mediterranean in one easy dish! This is sure to be a new family favorite!

Prep:15 minutes mins

Cook:20 minutes mins

Total:35 minutes mins

Servings:4 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1-2 lbs boneless skinless chicken cutlets or pound regular breasts thin
• ▢ salt and pepper to taste
• ▢ 2 eggs beaten
• ▢ 1 cup breadcrumbs
• ▢ Oil for frying
• ▢ 2 Tbsp butter
• ▢ 2-3 garlic cloves sliced thin
• ▢ 1 cup white wine I used chardonnay
• ▢ 1 cup chicken stock
• ▢ juice of one lemon
• ▢ 1 tsp dried oregano
• ▢ salt and pepper to taste
• ▢ ½ cup Greek olives
• ▢ ½ cup grape tomatoes
• ▢ ½ cup red onion finely chopped
• ▢ ½ cup feta cheese crumbled
• ▢ 1 Tbsp parsley chopped (for garnish)

Instructions 

• Season chicken breasts with salt and pepper.
• Place eggs and breadcrumbs in separate shallow dishes. Dip chicken in egg and then dip in breadcrumbs to coat.
• Heat enough oil over medium-high heat in a large frying pan to cover cutlets halfway. Fry until golden brown, about 2-3 minutes per side. Place on a paper towel lined cookie sheet once cooked.
• In the same pan, reduce heat to medium and add 2 Tbsp butter. Add garlic and sauté until garlic is fragrant but not brown. Add wine, stock, lemon juice and oregano. Cook for five minutes and then add olives and tomatoes. Toss to heat. Add salt and pepper to taste. (do this last as the olives are a bit salty)
• Place cooked cutlets on a large platter. Pour sauce over top. Top with red onion, feta cheese and parsley.

Nutrition

Serving: 1servingCalories: 222kcalCarbohydrates: 22gProtein: 8gFat: 10gSaturated Fat: 4.9gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 2.9gTrans Fat: 0.2gCholesterol: 99mgSodium: 366mgPotassium: 177mgFiber: 1.2gSugar: 2.7gVitamin A: 18900IUVitamin C: 1.4mgCalcium: 700mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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