Ingredients:
For the Chicken Cutlets
2 large chicken breasts, sliced horizontally into thin cutlets
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
For the Herb Crust
1 cup panko breadcrumbs
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon lemon zest
2 tablespoons olive oil
For the Coating
2 eggs
2 tablespoons milk
For the Hot Honey Lemon Feta Sauce
¾ cup feta cheese, crumbled
½ cup Greek yogurt
1½ tablespoons hot honey
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon olive oil
1 small garlic clove, grated
¼ teaspoon black pepper
For Serving
Extra hot honey for drizzling
Fresh parsley or basil for garnish
Lemon wedges
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Season the chicken cutlets with salt, pepper, garlic powder, paprika, and dried oregano.
In a shallow bowl, whisk together the eggs and milk.
In another bowl, combine panko breadcrumbs, Parmesan, parsley, thyme, oregano, lemon zest, and olive oil. Mix until evenly coated.
Dip each chicken cutlet into the egg mixture, then press into the herb crust mixture to coat thoroughly.
Place coated cutlets on the prepared baking sheet.
Bake for 18–22 minutes, flipping halfway through, until golden, crispy, and cooked through.
Meanwhile, prepare the sauce by mixing feta, Greek yogurt, hot honey, lemon juice, lemon zest, olive oil, garlic, and black pepper until creamy.
Serve the crispy chicken cutlets warm, drizzled with the hot honey lemon feta sauce. Garnish with fresh herbs and lemon wedges.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 42 minutes
Kcal: 480 kcal | Servings: 4 servings