Prep Time
10 Mins
Cook Time
16 Mins
Yield
Makes 4 servings
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

How to Make It

Step 1

Prepare pasta according to package directions.

Step 2

Meanwhile, sprinkle cutlets with 3/4 tsp. Greek seasoning. Dredge in flour.

Step 3

Cook half of cutlets in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done. Repeat procedure with remaining cutlets and 1 1/2 Tbsp. oil. Remove from skillet, reserving drippings in skillet.

Step 4

Heat remaining 2 Tbsp. oil in skillet with drippings; add onion and remaining 1/4 tsp. Greek seasoning, and sauté over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated. Remove from heat, and toss in hot cooked pasta until blended.

Step 5

Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese. Top with cutlets and remaining feta cheese. Garnish, if desired. Serve immediately.

Step 6

*Dried Italian seasoning may be substituted.

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