Description
Golden Chicken Cutlets with Whipped Feta, Burst Cherry Tomatoes & Lemon Herb Oil combine crispy Parmesan-panko chicken with creamy whipped feta, juicy burst cherry tomatoes, and a bright lemon herb oil for a colourful, restaurant-worthy dinner.
Ingredients
1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced horizontally into thin cutlets
1/2 cup (60 g) all-purpose flour
2 large eggs
1 cup (100 g) panko breadcrumbs
1/2 cup (50 g) finely grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
3 tbsp olive oil, for cooking
6 oz (170 g) feta cheese, crumbled
1/3 cup (80 g) Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 small garlic clove, minced
1–2 tbsp water, as needed
2 cups (300 g) cherry tomatoes
1 tbsp olive oil
2 garlic cloves, thinly sliced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 small garlic clove, finely minced
Pinch of salt
Instructions
1. Place the chicken breasts between two sheets of parchment paper and gently pound them until evenly thin, about 1/4 inch (6 mm) thick. Pat the chicken dry with paper towels.
2. Place the flour in one shallow bowl. Beat the eggs in a second bowl. In a third bowl, combine the panko breadcrumbs, Parmesan cheese, garlic powder, dried oregano, smoked paprika, salt, and black pepper.
3. Dip each chicken cutlet into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip away. Finally, press the chicken firmly into the Parmesan-panko mixture, making sure both sides are evenly coated.
4. Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken cutlets. Cook for 3–4 minutes per side, working in batches if necessary, until the coating is deeply golden and the chicken is cooked through.
5. Check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked cutlets to a wire rack or paper towel-lined plate and let them rest for a few minutes.
6. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend for 1–2 minutes until smooth and creamy. If the mixture is too thick, add 1 tablespoon of water and blend again. Add a little more water if needed until the whipped feta reaches a light, spreadable consistency.
7. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they begin to blister and burst.
8. Add the sliced garlic, dried oregano, salt, and black pepper. Cook for another 1–2 minutes, stirring gently, until the garlic is fragrant and the tomatoes become juicy.
9. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, parsley, basil, thyme, minced garlic, and salt. Let the mixture sit for a few minutes so the fresh herbs can infuse the oil.
10. Spread a generous layer of whipped feta onto each serving plate. Place a golden chicken cutlet directly over the creamy feta.
11. Spoon the warm burst cherry tomatoes and their flavorful juices over and around the chicken.
12. Finish each plate with a generous drizzle of lemon herb oil. Add a little extra lemon zest or a few fresh herbs if desired.
13. Serve immediately while the chicken is crisp and golden, the whipped feta is creamy, and the tomatoes are warm and juicy. Finish with a squeeze of fresh lemon if desired.
Notes
Keep the chicken evenly thin so the cutlets cook quickly and evenly without drying out.
Pat the chicken dry before breading to help the coating adhere properly.
Press the Parmesan-panko mixture firmly onto the chicken for a crisp, even crust.
Don’t overcrowd the skillet. Cook the chicken in batches if necessary so the cutlets brown instead of steaming.
Use medium heat so the Parmesan-panko coating becomes golden while the chicken cooks through.
Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Let the cooked chicken rest briefly while you finish the remaining components.
Serve immediately for the best contrast between the crisp chicken and creamy whipped feta.
The whipped feta can be prepared several hours ahead and stored covered in the refrigerator. Let it sit at room temperature briefly before serving.
Grape tomatoes can be substituted for cherry tomatoes and will blister and soften beautifully.
Panko breadcrumbs provide a lighter and crunchier crust than regular breadcrumbs, but regular breadcrumbs can be substituted.
Crushed crackers can also be used for a different texture.
The lemon herb oil can be prepared several hours ahead. Stir well before drizzling over the chicken.
Boneless, skinless chicken thighs can be substituted for chicken breasts, although the cooking time may vary.
For a Mediterranean-inspired meal, serve with warm pita bread, cucumber salad, olives, roasted vegetables, couscous, or quinoa.
A simple green salad, roasted vegetables, or crispy potatoes also make excellent sides.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean