Description
Juicy chicken cutlets coated in a crispy herb crust, baked to golden perfection, then drizzled with a tangy hot honey lemon feta sauce.
Ingredients
- 4 boneless skinless chicken cutlets (about 1 lb)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 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
- 1/3 cup hot honey
- 2 tablespoons lemon juice
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Olive oil spray
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and spray lightly with olive oil.
- In a shallow dish, combine flour, salt, and pepper. In another shallow dish, beat eggs. In a third dish, mix panko, Parmesan, oregano, thyme, and garlic powder.
- Dredge each chicken cutlet in flour, then dip in egg, then coat with panko mixture, pressing gently to adhere. Place on prepared baking sheet.
- Spray the tops of the cutlets with olive oil spray. Bake for 20-25 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.
- While chicken bakes, prepare the sauce: In a small bowl, whisk hot honey, lemon juice, and crumbled feta until combined. Stir in fresh parsley.
- Once chicken is done, transfer to a serving platter. Drizzle the hot honey lemon feta sauce over the cutlets or serve on the side. Serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add red pepper flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American