Chicken breasts, thinly sliced into cutlets

Salt

Black pepper

Garlic powder

Smoked paprika

Onion powder

All-purpose flour

Eggs, beaten

Panko breadcrumbs

Parmesan cheese, grated

Olive oil (for frying)

Feta cheese, crumbled

Fresh parsley, chopped

Fresh lemon wedges

Hot Honey Lemon Feta Topping

Hot honey

Honey

Lemon juice

Lemon zest

Feta cheese, crumbled

Smoky Garlic Herb Drizzle

Roasted garlic cloves

Olive oil

Fresh parsley

Fresh basil

Fresh thyme

Smoked paprika

Lemon juice

Salt

Black pepper

Season the chicken cutlets with salt, black pepper, garlic powder, smoked paprika, and onion powder. Coat each cutlet in flour, dip into beaten eggs, then dredge in a mixture of panko breadcrumbs and Parmesan cheese. Heat olive oil in a skillet over medium heat and fry until golden, crispy, and fully cooked on both sides. In a bowl, mix hot honey, honey, lemon juice, lemon zest, and crumbled feta until slightly creamy. Blend roasted garlic, olive oil, parsley, basil, thyme, smoked paprika, lemon juice, salt, and black pepper until smooth to create the smoky herb drizzle. Plate the crispy cutlets, drizzle with smoky garlic herb sauce, spoon over the hot honey lemon feta topping, and finish with extra feta, parsley, and lemon wedges.

Calories: ~570 per serving

Carbohydrates: 28g

Fat: 30g

Protein: 47g

Fiber: 2g

Sugar: 10g