Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Italian Herb Crust
Ingredients
For the Chicken
4 chicken cutlets (or chicken breasts sliced thin)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
For the Italian Herb Crust
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
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, and paprika.
Dip each cutlet into beaten egg, then coat thoroughly in the panko, Parmesan, and herb mixture, pressing to adhere.
Arrange coated chicken on the prepared baking tray. Drizzle or lightly spray with olive oil for extra crispiness.
Bake for 18–22 minutes, flipping halfway through, until golden brown 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 crispy baked chicken cutlets drizzled with the hot honey lemon feta sauce.
Nutritional Information (Per Serving Approx.)
Calories: 510 kcal
Protein: 46g
Fat: 24g
Carbohydrates: 26g
Fiber: 2g
Sugar: 7g
