Description
Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust combine golden, crunchy chicken with creamy whipped feta and a sweet, spicy lemon-honey drizzle. The herb and Parmesan crust adds plenty of savoury flavour, while the whipped feta creates a cool, creamy contrast to the crispy chicken.
Ingredients
2 large chicken breasts, sliced horizontally into thin cutlets
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp dried oregano
1 tbsp olive oil
1 cup (100 g) panko breadcrumbs
1/2 cup (50 g) grated Parmesan cheese
1 tsp dried Italian herbs
1/2 tsp garlic powder
1 tbsp fresh parsley, finely chopped
1 large egg, beaten
150 g feta cheese
1/2 cup (120 g) Greek yoghurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove, minced
Pinch of black pepper
3 tbsp honey
1/2 tsp chilli flakes, or to taste
1 tbsp fresh lemon juice
1/2 tsp lemon zest
Pinch of sea salt
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.
2. Pat the chicken cutlets dry. Season both sides with salt, black pepper, garlic powder, paprika and dried oregano.
3. In a shallow bowl, combine the panko breadcrumbs, grated Parmesan, dried Italian herbs, garlic powder and fresh parsley. Place the beaten egg in a separate bowl.
4. Dip each chicken cutlet into the beaten egg, making sure it is coated evenly. Transfer it to the herb and Parmesan mixture and press firmly so the crust adheres to both sides.
5. Arrange the coated chicken cutlets on the prepared baking sheet. Drizzle lightly with olive oil. Bake for 18–22 minutes, turning once halfway through, until the coating is golden and crisp and the chicken reaches 165°F (74°C) internally.
6. Add the feta, Greek yoghurt, olive oil, fresh lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
7. Combine the honey, chilli flakes, lemon juice, lemon zest and sea salt in a small saucepan. Warm gently over low heat for 1–2 minutes, stirring well. Remove from the heat.
8. Spread a generous layer of whipped feta onto each serving plate. Place the crispy baked chicken cutlets over the feta.
9. Drizzle the warm hot honey lemon sauce over the crispy chicken. Garnish with fresh parsley, lemon zest and extra Parmesan if desired. Serve immediately while the chicken is hot and crisp.
Notes
Use thin chicken cutlets so they cook evenly and the crust has time to become crisp before the chicken overcooks.
Firmly press the panko mixture onto the chicken to help create an even crust.
A light drizzle of olive oil helps the breadcrumb coating become golden and crisp in the oven.
Turn the cutlets halfway through baking so both sides brown evenly.
Serve immediately for the crispiest texture.
The whipped feta can be prepared ahead and kept ready to spread onto the serving plates.
Adjust the chilli flakes according to your preferred level of heat.
For the best presentation, spread whipped feta across each serving plate, place the crispy chicken on top and finish with the warm hot honey lemon drizzle, fresh parsley, lemon zest and extra Parmesan.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mediterranean