Description
Juicy chicken cutlets coated in a crispy herb crust, baked to golden perfection, and finished with a tangy hot honey lemon feta sauce that adds a sweet, spicy, and savory kick.
Ingredients
- 1.5 lbs chicken cutlets (about 4-6 pieces)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1/2 cup crumbled feta cheese
- 2 tablespoons honey
- 1-2 teaspoons hot sauce (such as Sriracha)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease with cooking spray.
- In a shallow bowl, combine panko, Parmesan, parsley, thyme, garlic powder, salt, and pepper.
- In another bowl, whisk eggs and Dijon mustard together.
- Dip each chicken cutlet into the egg mixture, then press firmly into the panko mixture to coat evenly on both sides. Place on prepared baking sheet.
- Drizzle or spray the coated cutlets with olive oil to help crisp.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F (74°C).
- While chicken bakes, prepare the sauce: In a small bowl, combine crumbled feta, honey, hot sauce, and lemon juice. Mix well (feta will stay slightly chunky).
- Remove chicken from oven and let rest 2 minutes. Drizzle or spoon the hot honey lemon feta sauce over the cutlets.
- Serve immediately with lemon wedges on the side.
Notes
You can customize the seasonings to taste. For extra heat, add more hot sauce or a pinch of red pepper flakes to the crust. Adjust honey to sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American