Spicy Crispy Hot Honey Lemon Feta Chicken Cutlets with Italian Herb Crust
Ingredients
For the Chicken
4 chicken breasts, sliced into thin cutlets
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili flakes
2 tablespoons olive oil
For the Italian Herb Crust
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon onion powder
1 egg, beaten
For the Hot Honey Lemon Feta Sauce
150 g feta cheese
1/2 cup Greek yogurt
1–2 tablespoons hot honey
1 tablespoon lemon juice
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon black pepper
Directions
Preheat oven to 200°C (400°F) and line a baking tray with parchment paper. Lightly brush with olive oil.
Season chicken cutlets with salt, black pepper, garlic powder, paprika, and chili flakes.
Dip each cutlet into beaten egg, then coat thoroughly in the panko, Parmesan, and Italian herb mixture. Press firmly to adhere.
Arrange on the baking tray and lightly drizzle or spray with olive oil.
Bake for 15–18 minutes, flipping halfway through, until golden, crispy, and fully cooked.
In a blender, combine feta cheese, Greek yogurt, hot honey, lemon juice, garlic, olive oil, and black pepper. Blend until smooth and creamy.
Serve cutlets hot with generous drizzle of the hot honey lemon feta sauce or as a dipping sauce on the side.
Nutritional Information (Per Serving Approx.)
Calories: 520 kcal
Protein: 46g
Fat: 24g
Carbohydrates: 26g
Fiber: 2g
Sugar: 9g