Description
Tender chicken cutlets coated in a crunchy herb and feta crust, baked until golden, then finished with a spicy-sweet hot honey lemon glaze. A perfect balance of savory, tangy, and sweet.
Ingredients
- 1 1/2 lbs chicken cutlets (about 4)
- 1 cup panko breadcrumbs
- 1/2 cup grated feta cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1/4 cup hot honey
- 2 tablespoons lemon juice
- 1 lemon, zested
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a shallow dish, combine panko, feta, parsley, dill, garlic powder, salt, and pepper.
- In another dish, whisk the eggs. Place flour in a third dish.
- Coat each chicken cutlet in flour, dip into egg, then press into the panko-feta mixture to coat thoroughly.
- Place coated cutlets on the prepared baking sheet. Drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
- In a small bowl, mix hot honey, lemon juice, and lemon zest.
- Brush the hot honey glaze over the baked cutlets. Return to oven for 2-3 minutes to set the glaze.
- Serve immediately, garnished with extra lemon wedges if desired.
Notes
You can adjust the heat by using more or less hot honey. For a milder version, mix the hot honey with regular honey.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American