Description
Hot Honey Parmesan Chicken Cutlets with Whipped Feta features crispy Parmesan-crusted chicken served over creamy whipped feta and finished with a drizzle of hot honey. A quick, high-protein dinner with bold Mediterranean-inspired flavors.
Ingredients
For the Chicken Cutlets:
2 large boneless, skinless chicken breasts, sliced in half lengthwise and pounded thin
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp smoked paprika
2 large eggs, beaten
1/2 cup all-purpose flour
2 tbsp olive oil
Salt and black pepper, to taste
For the Whipped Feta:
6 oz (170 g) feta cheese
1/3 cup plain Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
1 garlic clove
Black pepper, to taste
For Serving:
2 tbsp hot honey
2 tbsp chopped fresh parsley
Lemon wedges
Crushed red pepper flakes (optional)
Instructions
1. Season the chicken cutlets with salt and pepper.
2. Prepare three shallow bowls with flour, beaten eggs, and a mixture of panko, Parmesan, garlic powder, Italian seasoning and smoked paprika.
3. Coat each cutlet in flour, dip into the eggs, then coat thoroughly in the Parmesan breadcrumb mixture.
4. Heat the olive oil in a skillet over medium heat and cook the chicken for 4 to 5 minutes per side until golden, crispy and cooked through.
5. Transfer the chicken to a wire rack.
6. Blend the feta, Greek yogurt, olive oil, lemon juice, garlic and black pepper until smooth, adding a splash of water if needed.
7. Spread the whipped feta onto serving plates.
8. Place the crispy chicken cutlets over the whipped feta.
9. Drizzle with hot honey, garnish with parsley and crushed red pepper flakes if desired, then serve with lemon wedges.
Notes
Pound the chicken evenly for uniform cooking.
Use freshly grated Parmesan for the crispiest coating.
Blend the whipped feta until completely smooth.
Reheat leftover chicken in the oven or air fryer to keep it crispy.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mediterranean