Golden Chicken Cutlets

2 large 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

½ teaspoon dried thyme

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Crispy Coating

½ cup all-purpose flour

2 large eggs, beaten

1¼ cups panko breadcrumbs

½ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

2 tablespoons olive oil

Roasted Sweet Potatoes

2 medium sweet potatoes, peeled and cut into cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon black pepper

Garlic Feta Cream

1 cup feta cheese, crumbled

¼ cup Greek yogurt

2 tablespoons cream cheese, softened

2 roasted garlic cloves

1 tablespoon olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

¼ teaspoon black pepper

Basil Honey Drizzle

3 tablespoons honey

1 tablespoon extra virgin olive oil

1 tablespoon finely chopped fresh basil

1 teaspoon fresh lemon juice

½ teaspoon lemon zest

Pinch of sea salt

Optional Garnish

Extra feta crumbles

Fresh basil leaves

Fresh parsley

Lemon wedges

Preheat the oven to 400°F (200°C). Line two baking trays with parchment paper.

Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Spread onto one baking tray and roast for 30–35 minutes, turning halfway, until tender and caramelized.

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

Prepare three shallow bowls with the flour, beaten eggs, and a mixture of panko breadcrumbs, Parmesan cheese, and chopped parsley.

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

Arrange the coated chicken on the second baking tray, drizzle lightly with olive oil, and bake for 20–25 minutes, turning once halfway through, until golden brown, crispy, and cooked to an internal temperature of 165°F (74°C).

Meanwhile, blend the feta cheese, Greek yogurt, cream cheese, roasted garlic, olive oil, lemon juice, lemon zest, and black pepper until smooth and creamy.

In a small bowl, whisk together the honey, olive oil, chopped basil, lemon juice, lemon zest, and sea salt to make the basil honey drizzle.

Spread the garlic feta cream onto serving plates, arrange the crispy chicken cutlets and roasted sweet potatoes on top, then drizzle generously with the basil honey sauce.

Garnish with extra feta crumbles, fresh basil, parsley, and lemon wedges before serving.

Nutritional Information

Calories: ~625 per serving

Carbohydrates: 43g

Fat: 29g

Protein: 46g

Fiber: 6g

Sugar: 12g