Description

Juicy chicken cutlets are coated in a crispy herb and panko crust, baked to golden perfection, then drizzled with a tangy hot honey lemon sauce and topped with crumbled feta. A perfect balance of sweet, spicy, and savory flavors with a delightful crunch.

Ingredients

1 1/2 lbs chicken breast cutlets, pounded to 1/2-inch thickness
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1/2 cup all-purpose flour
3 tablespoons olive oil cooking spray
For the hot honey lemon sauce:
1/4 cup honey
2 tablespoons hot sauce (such as sriracha or buffalo)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 cup crumbled feta cheese
Fresh parsley, chopped, for garnish

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top. Spray the rack with cooking spray.
In a shallow bowl, combine panko, Parmesan, oregano, thyme, garlic powder, salt, and pepper. Set aside.
Set up a breading station: place flour in one shallow bowl, beaten eggs in another, and the panko mixture in a third.
Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, allowing excess to drip off, then coat thoroughly with the panko mixture, pressing gently to adhere.
Place the breaded cutlets onto the prepared wire rack. Spray both sides of the cutlets with olive oil cooking spray to help them crisp.
Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F).
While chicken bakes, prepare the sauce: In a small bowl, whisk together honey, hot sauce, lemon juice, and lemon zest.
Remove chicken from oven and immediately brush both sides with the hot honey lemon sauce.
Return to oven and bake for an additional 2-3 minutes until the sauce caramelizes slightly.
Remove from oven, sprinkle with crumbled feta and fresh parsley, and serve immediately with extra sauce on the side if desired.

Notes

You can customize the seasonings to taste. For a milder heat, use less hot sauce. For extra lemon flavor, add more zest. If you don’t have panko, use regular breadcrumbs but reduce baking time slightly. Ensure cutlets are pounded evenly for even cooking.

Prep Time: 20 minutes
Cook Time: 28 minutes
Method: Main
Cuisine: American