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Chicken Cutlets with Italian Herb Crust Recipe

Chicken Cutlets with Italian Herb Crust Recipe
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★★★★★

4.9 from 11 reviews

Crispy Hot Honey Lemon Feta Chicken Cutlets with an Italian herb crust combine tender, juicy chicken with a crunchy, flavorful coating, finished with a sweet and spicy honey lemon glaze and tangy feta cheese for a deliciously balanced dish perfect for any dinner.

Ingredients

Scale

Chicken Cutlets

  • 4 chicken breasts, sliced into thin cutlets

Breading Mixture

  • 1 cup breadcrumbs (panko preferred)
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Coating and Binding

  • ½ cup all-purpose flour
  • 2 eggs

Glaze

  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 tablespoon hot sauce

For Cooking and Garnish

  • 3–4 tablespoons olive oil (for frying or baking)
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat and Prepare Cooking Surface: Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat with olive oil if frying the chicken cutlets.
  2. Set Up Breading Station: Arrange three bowls: one with flour, one with beaten eggs, and the third with a mixture of breadcrumbs, grated Parmesan, minced garlic, dried oregano, basil, thyme, Italian seasoning, paprika, salt, and pepper.
  3. Coat Chicken Cutlets: Dredge each chicken cutlet first in flour, coating all sides, then dip into the beaten eggs, and finally press into the herb breadcrumb mixture until fully coated for a flavorful crust.
  4. Cook the Chicken: For frying, heat 3 to 4 tablespoons olive oil in a skillet and cook cutlets for 3–4 minutes on each side until golden and crispy. For baking, place breaded cutlets on a baking tray and bake for 20–25 minutes, flipping halfway through to ensure even cooking.
  5. Prepare the Hot Honey Lemon Glaze: In a small bowl, whisk together honey, hot sauce, lemon juice, and lemon zest until combined and smooth, ready to add a sweet and spicy tang to the chicken.
  6. Glaze and Top the Chicken: Once cooked, drizzle or brush the hot honey lemon glaze evenly over each chicken cutlet. Sprinkle crumbled feta cheese on top so it softens slightly from the residual heat.
  7. Garnish and Serve: Garnish with chopped fresh parsley and, if desired, an extra sprinkle of chili flakes for additional heat. Serve immediately while the chicken remains crispy and the flavors are fresh.

Notes

  • For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
  • If baking, make sure to flip the chicken halfway to get a golden crust on both sides.
  • Adjust the amount of hot sauce in the glaze to suit your preferred spice level.
  • The feta cheese adds a creamy, tangy contrast; feel free to add more according to taste.
  • This dish pairs well with a simple green salad or roasted vegetables for a complete meal.

Nutrition

Keywords: chicken cutlets, crispy chicken, hot honey lemon glaze, feta cheese, Italian herbs, panko crust, baked chicken, fried chicken

Find it online: https://maicook.com/chicken-cutlets-with-italian-herb-crust-recipe-3/