Greek-Style Chicken Cutlets

Crunchy chicken. Salty feta. Juicy tomatoes. Crisp cucumbers. Fresh herbs. Sweet balsamic reduction. Mouth watering.

This dish is truly a party on a plate. Colorful and fresh, this meal is going to be on rotation again and again this year! It is indulgent enough to get us through the long winter, but cool enough to eat again and again this spring and summer! You're absolutely going to want to give this a try.

My recipe for Greek-Style Chicken Cutlets is a quick but flavorful meal that everyone in your family will love. I start by breading my chicken cutlets with panko breadcrumbs - these Japanese-style breadcrumbs keep the chicken extra crisp with a light and airy crunch after a simple pan-fry in olive oil.

For the topping, a greek salad, sans any lettuce, is essential to keep this dinner fresh and juicy. Diced cucumbers, tomatoes, garlic, parsley and a shallot get the party started. Feta can't be forgotten, because - CHEESE. Lastly, all the vegetables get tossed together with a glug of olive oil, a squeeze of lime juice and a spritz of white wine vinegar. Too good!

The icing on the cake, the cherry on top if you will, is the rich, thick drizzle of balsamic reduction. P.S. I used a store-bought reduction this week, but way way back in the early years of GSG, I made a somewhat similar recipe and made my OWN reduction. Instructions here.

Turkey Zucchini Meatballs with Pesto Pasta

I need to talk to you guys about these meatballs, on account of they are out of this world!

I don't have a very long history of meatballs here on Gas Stove Girl (but these Greek meatballs and mozzarella stuffed ones are glorious), but these Turkey Zucchini Meatballs will be a regular in our dinner rotation. They are light yet perfectly filling and chock full of good flavor.

Unlike most turkey meatballs you've had before, these meatballs are JUICY, not dried out and dull. The secret, as you may have guessed, is shredded zucchini. The zucchini is the perfect complement to lean ground turkey, whole wheat breadcrumbs, crushed garlic, grated parmesan cheese and fresh chopped parsley. I cook these in my cast iron skillet, as this gives the meatballs the perfect golden brown crust. They are finished in the oven until juicy meatball perfection is achieved. Doesn't this golden brown sear make your mouth water?!

LOOK AT IT!

These are a perfect summer appetizer - I'd serve them with a cool greek yogurt dipping sauce - but last night, Cory and I enjoyed these with whole wheat pasta tossed with fresh made pesto. We both devoured our dinner, and I suspect I'll get a request to make this dish again sometime soon!

Steak Sandwiches with Quick Pickled Onions

Steak and sandwiches. Are there two foods in this world that you cannot live without more than steak and sandwiches?

I didn't think so.

When Jeff Mauro AKA The Sandwich King won the seventh season of The Next Food Network Star, I realized that I was rooting for him the whole time. First of all, he's a hoot and a holler. He makes these silly jokes that I would make if someone stuck me in front of a camera while I was cooking, and when I watch his show on Sunday mornings I cannot help but laugh out loud. Also, he always has bloopers at the end of his show. This reminds us that Food Network personalities are real people too.

The second reason I was rooting for the Sandwich King is just that -- he is literally the king of sandwiches. What a fun and unique idea it is to be inspired by all sorts of meals and create fun, flavorful sandwiches from it.

I've learned a lot from Mr. Sandwich King, and I wanted to channel some of that in today's post.

These Steak Sandwiches with Pickled Onions were quick to make and even quicker to eat. Tangy onions pair well with a bright lemon and dill mayo and soft baby romaine leafs. Top round steak was on sale at my grocery store this week, and it was a great cut of meat for this sandwich. Flank steak would also be a great choice. You may recall, I actually really love flank steak.

Sandwiches are a great weeknight meal choice because they come together really quickly. Just add a bit of good high quality ingredients, like a delicious fresh baguette from a local bakery, and they can feel like sophisticated and composed dishes--plus they are great for entertaining.

Pickled onions are an easy and elegant component to any sandwich. I soaked thinly sliced red onions in hot vinegar and water with sugar, salt, and pepper. Let them rest for 30 minutes on the counter, then either use immediately or refridgerate overnight.

Instead of going through the labor of making my own mayonnaise, I simply dressed up the store-bought kind with chopped fresh dill and the zest of one lemon. I may start making this spread more often, it's that good!

The steak is seasoned well then grilled until desired doneness. For me, that's be medium...closer to a medium rare...as I like steak to be very tender for sandwiches.

I picked up this beautiful baby at the bakery. I love baguettes.

A light toast is all this needs and then it is time to build the ultimate steak sandwich.

Bottom half of the bread, with a healthy smear of lemony dill mayo. Swoon.

Thinly sliced steak...so juicy.

The pickled onions.

Baby romaine lettuce. Be still my heart. More lemony dill mayo on top? You guessed it.

We gobbled these sandwiches right up and I already can't to have some leftovers for lunch tomorrow. Fresh bread, juicy steak, bright lemon, fresh dill, tangy pickled onions. And it can all be yours in under 30 minutes!