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Mediterranean Diet Recipes

Mediterranean Chicken Cutlets

Get ready to dive into the deliciousness of the Mediterranean with these crispy Chicken Cutlets! Breaded in whole wheat flour and pan-fried in extra virgin olive oil, they’re golden perfection. But the magic doesn’t stop there! These cutlets rest on a warm bed of garlicky spinach, shallots, mushrooms, and juicy tomatoes, topped off with a squeeze of lemon and a sprinkle of feta for that tangy, creamy finish. Packed with Mediterranean goodness, it’s the kind of meal that feels like a treat but keeps things fresh and healthy. Perfect for a cozy night in or a meal that wows! 

Serves 4-6

  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Ingredients:

  • 2 Chicken Breasts, sliced in three thin pieces
  • 5 cloves garlic, minced
  • 10 medium white mushroom, diced
  • 1 large tomato, diced
  • 2 cups spinach
  • 3 tbsp, extra virgin olive oil
  • 1 tsp fresh black pepper
  • 1 1/2 tbsp kosher salt
  • 1 lemon, juiced
  • 1/4 cup crumbled feta cheese
  • 1 cup, organic whole wheat flour
  • 2 shallots, diced
  • Oregano, 1 tsp

Directions:

  1. Start by preheating your oven to 350 degrees. 
  2. Prep your chicken breasts by slicing them into three thin pieces lengthwise for the chicken cutlets. Season with salt, pepper, garlic powder, and oregano
  3. Grab a plate for the whole wheat flour, add a pinch of salt and pepper and mix together. 
  4. Coat chicken evenly on both sides with the whole wheat flour mixture 
  5. Preheat a sauté pan to medium high heat then add 2 tbsp extra virgin olive oil. Once it’s preheated, begin to cook the chicken cutlets until golden brown on both sides. If they’re a little thick and brown too quickly, place the chicken cutlets in the oven to finish cooking through
  6. While the chicken is finishing cooking in the oven, grab a sauté pan and preheat to medium high heat. Add your shallots to the pan and cook for a moment, then add the mushrooms, let that cook for another minute, then add the garlic and the spinach and continue cooking for 2 minutes. At the end when all the ingredients are basically cooked, add the tomatoes, just to warm through
  7. Add the fresh lemon juice, and a pinch of salt to taste, and take it off the heat
  8. Grab a platter, place the sautéed vegetables on the bottom of the dish, then top with the cooked pieces of chicken cutlet – and top with more vegetables, and finally crumbled feta on top for color and extra flavor

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