Description
These crispy baked chicken cutlets feature a flavorful herb and feta crust, finished with a drizzle of hot honey and a squeeze of lemon. A perfect balance of savory, spicy, and sweet.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil
- 1/4 cup hot honey (or regular honey mixed with a pinch of cayenne)
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and brush with olive oil.
- In a shallow dish, combine panko, feta, parsley, oregano, garlic powder, salt, and pepper. In another dish, beat the eggs.
- Dip each chicken cutlet into the beaten eggs, then press into the panko mixture, coating evenly. Place on the prepared baking sheet.
- Bake for 15-20 minutes, until golden brown and cooked through (internal temperature reaches 165°F).
- Drizzle hot honey over the cutlets and serve with lemon wedges.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American