Recipes Dinner Poultry Dishes Chicken Main Course Sautéed Chicken Paillards with Greek Salad Be the first to rate & review! Plus: More Chicken Recipes and Tips By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 15, 2015 Rate Print Share 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. Originally appeared: February 2001 Rate It Print