Description
These Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust are a delightful twist on classic chicken cutlets. The combination of crispy breadcrumbs, tangy feta, and a sweet-spicy honey lemon drizzle creates a flavor explosion that will have your taste buds dancing.
Ingredients
Units
Scale
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts, pounded thin
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt & pepper, to taste
- 2 large eggs, beaten
- 2 tbsp olive oil
For the Hot Honey Lemon Drizzle:
- 1/3 cup honey
- 1–2 tsp red chili flakes (adjust to taste)
- Juice of 1 lemon
- Zest of 1 lemon
For Garnish:
- Fresh parsley, chopped
- Extra crumbled feta
Instructions
- Prep the chicken: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease. Season chicken breasts lightly with salt and pepper.
- Bread the chicken: In a shallow bowl, mix panko, Parmesan, feta, Italian seasoning, and garlic powder. Dip each chicken breast into beaten eggs, then coat with breadcrumb mixture, pressing gently.
- Bake the cutlets: Place chicken on the prepared baking sheet. Drizzle lightly with olive oil. Bake 18–20 minutes, flipping halfway, until golden and cooked through (internal temp 165°F / 74°C).
- Prepare the hot honey lemon drizzle: In a small saucepan, warm honey with chili flakes over low heat. Remove from heat and stir in lemon juice and zest.
- Serve: Drizzle the hot honey lemon mixture over baked chicken cutlets. Garnish with fresh parsley and extra crumbled feta. Serve with roasted vegetables, salad, or couscous.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 12g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 155mg
