Description
Tender chicken cutlets coated in a deeply golden Mediterranean herb crust with panko, Parmesan, feta, garlic, oregano, thyme, and parsley. Finished with a bright hot honey lemon feta drizzle and cool creamy tzatziki for a flavour-packed dinner.
Ingredients
For the Chicken Cutlets
4 boneless, skinless chicken breasts, sliced horizontally into thin cutlets (680 g)
1 tsp kosher salt (4 g)
½ tsp black pepper (1 g)
½ tsp garlic powder (1.5 g)
½ tsp smoked paprika (1 g)
For the Mediterranean Herb Crust
1 cup panko breadcrumbs (60 g)
½ cup grated Parmesan cheese (50 g)
¼ cup crumbled feta cheese (40 g)
1 tbsp fresh parsley, finely chopped (4 g)
1 tbsp fresh oregano, finely chopped (3 g)
1 tsp dried thyme (1 g)
½ tsp dried oregano (1 g)
½ tsp garlic powder (1.5 g)
¼ tsp red pepper flakes (0.5 g)
2 tbsp olive oil (30 ml)
For the Coating
½ cup all-purpose flour (60 g)
2 large eggs (100 g)
1 tbsp fresh lemon juice (15 ml)
For the Hot Honey Lemon Feta Drizzle
3 tbsp hot honey (63 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp olive oil (15 ml)
2 tbsp crumbled feta cheese (20 g)
½ tsp lemon zest (1 g)
For the Tzatziki Drizzle
½ cup Greek yogurt (120 g)
½ cup grated cucumber, squeezed dry (60 g)
1 tbsp fresh lemon juice (15 ml)
1 tbsp fresh dill, chopped (3 g)
1 small garlic clove, minced (3 g)
1 tbsp olive oil (15 ml)
¼ tsp salt (1 g)
For Garnish
1 tbsp fresh parsley, chopped (4 g)
1 tbsp fresh dill (3 g)
Lemon wedges
1 tbsp crumbled feta cheese (10 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly brush it with olive oil.
2. Place the chicken breasts between two sheets of parchment paper and gently pound them to an even thickness of about ½ inch (1.25 cm). Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
3. Set out three shallow bowls. Add the flour to the first bowl. In the second bowl, whisk the eggs with the fresh lemon juice until combined.
4. In the third bowl, combine the panko breadcrumbs, Parmesan, feta, parsley, fresh oregano, thyme, dried oregano, garlic powder, red pepper flakes, and olive oil. Stir until evenly combined.
5. Dip each chicken cutlet into the flour, shaking off any excess. Dip into the lemon-egg mixture, then press firmly into the Mediterranean herb crust so both sides are completely coated.
6. Arrange the coated chicken cutlets on the prepared baking sheet, leaving space between each piece. Lightly drizzle or spray the tops with additional olive oil.
7. Bake for 18–22 minutes, flipping the cutlets halfway through, until the crust is deeply golden and the thickest part of the chicken reaches 165°F (74°C).
8. While the chicken is baking, combine the hot honey, lemon juice, olive oil, crumbled feta, and lemon zest in a small bowl. Stir well and set aside.
9. Make the tzatziki by combining the Greek yogurt, squeezed cucumber, lemon juice, fresh dill, minced garlic, olive oil, and salt. Mix until creamy and smooth.
10. Remove the chicken from the oven and let it rest for 3–5 minutes.
11. Drizzle the hot honey lemon feta mixture over the crispy chicken cutlets. Spoon or drizzle the tzatziki over the top while leaving some of the golden crust visible.
12. Garnish with fresh parsley, dill, extra crumbled feta, and lemon wedges. Serve warm with a Mediterranean salad, roasted vegetables, potatoes, or warm pita.
Notes
Keep the chicken an even thickness so the cutlets cook evenly.
Press the chicken firmly into the herb crust so the coating adheres well.
Leave space between the cutlets while baking to encourage even browning and crisping.
Use a thermometer and cook the thickest part of the chicken to 165°F (74°C).
Squeeze the grated cucumber well to keep the tzatziki creamy rather than watery.
Add the hot honey and tzatziki drizzles shortly before serving to help preserve the crisp crust.
Regular honey can be used instead of hot honey for a milder finish.
Boneless, skinless chicken thighs can be used, although cooking time may vary.
The tzatziki can be prepared ahead and kept chilled until serving.
For the best texture, serve the chicken warm shortly after baking and avoid covering it, as trapped steam can soften the crust.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean