Crispy Hot Honey Lemon Feta Chicken Cutlets with Mediterranean Herb Crust & Whipped Feta
Ingredients:
2 large chicken breasts, halved into cutlets
1/2 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
3 tbsp olive oil (for frying)
For the hot honey lemon sauce:
1/4 cup honey
1–2 tsp hot sauce (adjust to taste)
Juice of 1 lemon
Zest of 1/2 lemon
1 tbsp butter
For the whipped feta:
1/2 cup crumbled feta cheese
1/4 cup Greek yogurt
1 clove garlic, minced
1 tbsp olive oil
Salt and black pepper to taste
Directions:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Set up three bowls: one with flour, one with beaten eggs, and one with panko, feta, Parmesan, oregano, thyme, garlic powder, paprika, salt, and pepper.
Dredge each chicken cutlet in flour, dip into eggs, then coat thoroughly in the Mediterranean herb crust mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium heat. Sear chicken 2–3 minutes per side until golden and crispy.
Transfer seared cutlets to the prepared baking sheet and bake for 12–15 minutes, or until cooked through.
Meanwhile, prepare the hot honey lemon sauce by combining honey, hot sauce, lemon juice, lemon zest, and butter in a small saucepan over low heat. Stir until smooth and slightly thickened.
Prepare the whipped feta by blending feta, Greek yogurt, garlic, olive oil, salt, and pepper until smooth and creamy.
Remove chicken from oven and drizzle with hot honey lemon sauce.
Serve immediately with a dollop of whipped feta on top or on the side.
Nutritional Information (per serving):
Calories: 560 kcal
Protein: 42g
Carbohydrates: 36g
Fat: 28g
Fiber: 2g
Sugar: 14g
