Description
These crispy baked chicken cutlets are coated in a flavorful herb and feta crust, then drizzled with a spicy hot honey lemon sauce. Perfect for a weeknight dinner that feels special.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- Cooking spray or olive oil for greasing
- For the Hot Honey Lemon Sauce:
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
- In a shallow dish, combine panko breadcrumbs, crumbled feta, parsley, dill, garlic powder, salt, and black pepper. Mix well.
- In another shallow dish, beat the eggs. Place the flour in a third shallow dish.
- Pat the chicken cutlets dry with paper towels. Dredge each cutlet in flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko-feta mixture, coating both sides evenly. Place on the prepared baking sheet.
- Lightly spray the tops of the cutlets with cooking spray or drizzle with a little olive oil to help them crisp.
- Bake for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
- While the chicken bakes, prepare the hot honey lemon sauce: In a small bowl, whisk together honey, lemon juice, red pepper flakes, and lemon zest. Set aside.
- Once the chicken is done, remove from oven and immediately drizzle with the hot honey lemon sauce. Serve hot.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American