Description
Crispy baked chicken cutlets coated in a flavorful herb crust, topped with a sweet and spicy hot honey lemon glaze and finished with creamy feta cheese.
Ingredients
- 4 chicken cutlets (thin sliced chicken breasts)
- 2 tablespoons olive oil
- 1 cup breadcrumbs (panko preferred)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/2 cup feta cheese, crumbled
- 3 tablespoons honey
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Season chicken cutlets with salt and pepper.
- Prepare three bowls: flour in one, beaten eggs in another, and a mixture of breadcrumbs, Parmesan, oregano, thyme, garlic powder, and paprika in the third.
- Dredge each cutlet in flour, dip in egg, then coat with the breadcrumb mixture.
- Place coated cutlets on the baking sheet and drizzle with olive oil.
- Bake for 18–22 minutes until golden and crispy.
- In a small bowl, mix honey, hot sauce, lemon juice, and lemon zest.
- Drizzle the hot honey lemon sauce over the baked chicken.
- Sprinkle crumbled feta cheese on top.
- Garnish with fresh parsley and serve immediately.
Notes
- Use panko breadcrumbs for extra crispiness.
- Adjust hot sauce to control spice level.
- Serve with a fresh salad or roasted vegetables.
- Do not overcrowd the baking tray for even crisping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean