Chicken Cutlets with Sautéed Bell Peppers and Feta

Season the chicken with 3/4 tsp salt and 1/4 tsp pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere. 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. Heat the remaining 2 Tbsp oil in a large skillet over medium heat. Add the bell peppers, raisins and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally until peppers are very tender, 6 to 8 minutes. 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.