Description
Golden, crispy chicken cutlets coated in a savory Mediterranean herb and feta crust, finished with a spicy-sweet hot honey lemon glaze and a cool, refreshing tzatziki drizzle. A perfect balance of flavors and textures in every bite.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil, for frying
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes (or more to taste)
- For the tzatziki: 1 cup plain Greek yogurt (full fat)
- 1/2 cucumber, grated and squeezed dry
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh mint
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
Instructions
- For the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber, garlic, mint, lemon juice, and salt. Stir until well mixed. Cover and refrigerate until ready to serve.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko, feta, oregano, dill, thyme, garlic powder, salt, and pepper.
- Dredge each chicken cutlet in flour, shaking off excess, then dip in egg, then press into the panko-feta mixture, ensuring an even, thick coating. Place breaded cutlets on a plate.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Fry the cutlets in batches (2 at a time) for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a wire rack to drain.
- Make the hot honey lemon glaze: In a small saucepan over low heat, combine honey, lemon juice, lemon zest, and red pepper flakes. Stir until warm and smooth (do not boil).
- Drizzle the hot honey lemon glaze generously over the crispy chicken cutlets.
- Serve the cutlets with a generous drizzle of prepared tzatziki on top. Garnish with extra fresh dill or lemon wedges if desired.
Notes
You can customize the seasonings to taste. For a spicier version, increase the red pepper flakes. For extra crunch, use regular panko and toast them briefly before coating. If you prefer a milder feta flavor, use a milder feta or reduce the amount. The tzatziki can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean