Mediterranean Cutlets for an Easy Weeknight Meal

Nancy Olah

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Easy Weeknight Meals

Cuisine: Mediterranean

3 tablespoons extra virgin olive oil divided use
1 small Vidalia oinion diced
1 red bell pepper seeded and cut into matchsticks
5-6 yellow and orange mini bell peppers seeded and cut into matchsticks
4 cloves garlic pressed
1/4 cup dry white wine
3/4 cup grape tomatoes quartered
2 tablespoons capers rinsed
1/2 cup chopped pitted kalamata olives the halved olives from Peloponnese make it super easy
1 package Gardein Chick'n Scallopini frozen
1 teaspoon Old Bay seasoning
1 teaspoon Spice Hunter Salt-Free Organic Mediterrean herb mixture containing garlic, onion, basil, fennel seed, rosemary, oregano, parsley, and red pepper
3 tablespoons King Arthur gluten-free flour
1 Meyer lemon squeezed (or a regular lemon if you can't find a Meyer lemon)
Sea Salt and freshly ground pepper
3-4 large fresh basil leaves torn into small pieces

Although I generally try to use only one skillet on my Easy Weeknight Meals, using two allows your sauce to continue cooking while you pan saute your cutlets - which saved me time!
Heat a large skillet and add 1 tablespoon of the olive oil. Saute the diced onion for a few minutes, while you prep the rest of your veggies.
Add the peppers and saute for another 4-5 minutes; add the garlic and saute for another 30-45 seconds or so, and then add the wine. Increase the heat slightly, and let the wine soften the peppers as it cooks off.
Add the grape tomatoes, capers, and kalamata olives, and let your sauce cook over low heat while you make the cutlets in a separate pan.
Heat the remaining olive oil in another skillet. Put the flour, Old Bay, and Salt Free Mediterranean seasoning in a shallow bowl. Dredge each frozen cutlet so that it is thoroughly coated with the seasoned flour.
Saute the cutlets for 2-3 minutes on each side over medium heat.
Add the Meyer lemon juice to your sauce, and adjust the seasoning with sea salt and freshly ground black pepper. Add about half of the torn basil leaves to the sauce, and reserve the remaining torn pieces to top your cutlets.
Top your cutlets with the sauce, add a bit more fresh basil, and enjoy!