Rating: 3 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Feel free to substitute your favorite canned tomato blend.

Recipe by Southern Living May 2009

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Credit: Beth Dreiling Hontzas; Styling: Caroline Murphey

Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare pasta according to package directions.

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

  • 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.

  • 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.

  • 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.

  • *Dried Italian seasoning may be substituted.

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