Golden Crispy Lemon Herb Feta Chicken Cutlets with Roasted Garlic Herb Drizzle

Lemon Herb Chicken Cutlets

2 large boneless, skinless chicken breasts, sliced horizontally into 4 cutlets

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 tablespoons extra virgin olive oil

Crispy Feta-Parmesan Coating

½ cup all-purpose flour

2 large eggs, beaten

1¼ cups panko breadcrumbs

½ cup grated Parmesan cheese

½ cup finely crumbled feta cheese

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

4 roasted garlic cloves

3 tablespoons extra virgin olive oil

1 tablespoon melted butter

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh thyme

¼ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Extra feta crumbles

Fresh parsley

Fresh basil leaves

Lemon wedges

Freshly cracked black pepper

Directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush with olive oil.

Season the chicken cutlets with sea salt, black pepper, garlic powder, onion powder, smoked paprika, oregano, thyme, lemon juice, lemon zest, and olive oil. Let marinate for 15 minutes.

Prepare three shallow bowls: place the flour in the first, the beaten eggs in the second, and combine the panko breadcrumbs, Parmesan cheese, feta cheese, parsley, and dill in the third.

Coat each chicken cutlet in the flour, dip into the beaten eggs, then press firmly into the breadcrumb mixture until completely coated.

Arrange the cutlets on the prepared baking sheet and lightly drizzle with olive oil.

Bake for 22–25 minutes, turning halfway through, until the coating is crisp and deeply golden and the chicken reaches an internal temperature of 165°F (74°C).

Meanwhile, mash the roasted garlic into a paste and whisk together with olive oil, melted butter, lemon juice, lemon zest, parsley, basil, thyme, sea salt, and black pepper until smooth.

Transfer the crispy chicken cutlets to a serving platter and generously drizzle with the roasted garlic herb sauce.

Garnish with extra feta crumbles, fresh parsley, basil, lemon wedges, and freshly cracked black pepper. Serve with roasted potatoes, vegetables, rice, or a fresh Mediterranean salad.

Nutritional Information

Calories: ~555 per serving

Carbohydrates: 22g

Fat: 31g

Protein: 47g

Fiber: 2g

Sugar: 2g