Egypt Eve Recipes


Chicken Cutlets with Sautéed Bell Pep


Recipe detail

  • ( 1 Assessment ) 

Ingredient list

  • 8 small chicken cutlets , (1½ lb total)
  • Kosher salt and pepper
  • 1 cup(s) panko bread crumbs
  • ¼ cup(s) (plus 2 Tbsp) olive oil
  • 3 bell peppers , cut into ½-in. pieces
  • 2 tablespoon(s) raisins
  • 2 clove(s) (thinly sliced) garlic
  • 2 scallions , thinly sliced
  • 1 tablespoon(s) red wine vinegar
  • ¼ cup(s) feta , crumbled


  1. Season the chicken with ¾ tsp salt and ¼ tsp pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
  2. Heat 2 Tbsp oil in a large skillet over medium-high heat. Add half the cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate and wipe out the skillet. Repeat with 2 Tbsp oil and the remaining cutlets.
  3. Heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add the bell peppers, raisins and ¼ tsp each salt and pepper and cook, covered, stirring occasionally until peppers are very tender, 6 to 8 minutes.
  4. Add the garlic and cook, stirring, for 1 minute. Stir in the scallions and vinegar. Serve over the chicken and top with the feta before serving.