Description

These crispy chicken cutlets are coated in a savory Mediterranean herb and feta crust, then drizzled with a spicy-sweet hot honey lemon glaze and finished with a cool, creamy tzatziki drizzle. A perfect balance of flavors and textures for a standout main course.

Ingredients

4 boneless, skinless chicken cutlets (about 1.5 lbs total)
1 cup panko breadcrumbs
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 large eggs
2 tbsp olive oil
For the hot honey lemon sauce:
3 tbsp honey
2 tbsp lemon juice
1/2 tsp red pepper flakes (or to taste)
For the tzatziki drizzle:
1/2 cup plain Greek yogurt
2 tbsp finely chopped cucumber (seeds removed)
1 tbsp lemon juice
1 clove garlic, minced
1 tbsp fresh dill, chopped
Salt to taste

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
In a shallow bowl, combine panko breadcrumbs, crumbled feta, Parmesan, oregano, basil, thyme, garlic powder, salt, and pepper.
In a separate shallow bowl, beat the eggs.
Dip each chicken cutlet first into the beaten eggs, then press into the breadcrumb mixture, coating both sides evenly.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add cutlets and cook for 2-3 minutes per side until golden brown.
Transfer the skillet to the preheated oven (or transfer cutlets to the prepared baking sheet if skillet is not oven-safe). Bake for 10-12 minutes until chicken is cooked through and crust is crispy.
While chicken bakes, make the hot honey lemon sauce: In a small bowl, whisk together honey, lemon juice, and red pepper flakes.
Prepare the tzatziki drizzle: In another small bowl, combine Greek yogurt, chopped cucumber, lemon juice, garlic, dill, and salt. Mix well.
Remove chicken from oven. Drizzle hot honey lemon sauce over cutlets, then finish with a drizzle of tzatziki.
Serve immediately, optionally garnished with extra fresh dill and lemon wedges.

Notes

You can customize the seasonings to taste. For a spicier kick, increase red pepper flakes. If you don’t have panko, regular breadcrumbs work but may not be as crispy. Tzatziki can be made up to a day ahead.

Prep Time: 20 minutes
Cook Time: 18 minutes
Method: Main
Cuisine: Mediterranean-inspired