Description
These crispy baked chicken cutlets feature a flavorful herb and feta crust, finished with a drizzle of spicy hot honey and fresh lemon. A perfect balance of savory, sweet, and spicy.
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
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 2 large eggs
- 1 tablespoon lemon juice
- 1/4 cup all-purpose flour
- Cooking spray or olive oil for greasing
- For the Hot Honey Lemon Drizzle:
- 1/4 cup honey
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.
- In a shallow dish, combine panko breadcrumbs, crumbled feta, parsley, oregano, garlic powder, black pepper, and salt. Mix well.
- In another shallow dish, whisk eggs with lemon juice. Place flour in a third shallow dish.
- Dredge each chicken cutlet in flour, shaking off excess. Dip into egg mixture, then press into the panko-feta mixture, coating evenly. Place on prepared baking sheet.
- Lightly spray the tops of the cutlets with cooking spray or drizzle with olive oil.
- Bake for 15-20 minutes, until golden brown and cooked through (internal temperature reaches 165°F).
- While chicken bakes, prepare the hot honey lemon drizzle: In a small bowl, combine honey, red pepper flakes, lemon juice, and lemon zest. Stir well.
- Remove chicken from oven and drizzle with hot honey lemon mixture. Serve immediately.
Notes
You can customize the seasonings to taste. For extra crunch, broil for 1-2 minutes at the end, watching carefully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main
- Cuisine: American