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

½ cup all-purpose flour

2 large eggs, beaten

1¼ cups panko breadcrumbs

½ cup grated Parmesan cheese

½ cup crumbled feta cheese

2 tablespoons chopped fresh parsley

Whipped Feta Sauce

1 cup feta cheese, crumbled

½ cup Greek yogurt

2 tablespoons cream cheese, softened

1 tablespoon extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

2 roasted garlic cloves

1 tablespoon fresh dill, chopped

¼ teaspoon black pepper

Optional Garnish

Extra feta crumbles

Fresh dill

Fresh parsley

Lemon wedges

Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper and lightly grease it 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, crumbled feta, and parsley in the third.

Dredge each chicken cutlet in the flour, dip into the eggs, then press firmly into the breadcrumb mixture until evenly coated.

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

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

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

Spread or spoon the whipped feta sauce onto serving plates, place the crispy chicken cutlets on top, and add an extra dollop of sauce over the chicken.

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

Nutritional Information

Calories: ~545 per serving

Carbohydrates: 21g

Fat: 30g

Protein: 47g

Fiber: 2g