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Chicken Cutlets with Italian Herb Crust Recipe

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

4.7 from 8 reviews

This Crispy Hot Honey Lime Feta Chicken Cutlets recipe features tender chicken breast cutlets coated in an Italian herb-seasoned panko crust, fried to golden perfection, and topped with a tangy, spicy hot honey lime sauce and crumbled feta cheese. The combination of crispy texture, sweet heat, zesty lime, and salty feta creates a deliciously vibrant dish perfect for a satisfying meal.

Ingredients

Scale

Chicken Cutlets

  • 600 g chicken breast (cut into thin cutlets)
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp chili flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Oil for frying

Hot Honey Lime Sauce

  • 1/3 cup honey
  • 1–2 tsp chili flakes
  • Juice of 1 lime
  • Zest of 1 lime
  • 1 tbsp butter

Feta Finish

  • 100 g feta cheese (crumbled)
  • Fresh parsley (chopped, optional)

Instructions

  1. Prepare the chicken cutlets: Slice the chicken breasts into even thin cutlets and pat them dry with paper towels to ensure crispiness when fried.
  2. Set up the dredging stations: Arrange three bowls – one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder, onion powder, dried oregano, dried basil, chili flakes, smoked paprika, salt, and black pepper.
  3. Coat the chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, and finally coat it thoroughly in the seasoned panko breadcrumb mixture, pressing gently to adhere.
  4. Fry the chicken: Heat oil in a skillet over medium-high heat. Add the chicken cutlets and fry for about 3 to 4 minutes per side until they are golden brown, crispy, and cooked through. Remove and transfer to paper towels to drain excess oil.
  5. Make the hot honey lime sauce: In a small saucepan, melt the butter over low heat. Stir in the honey, chili flakes, lime juice, and lime zest. Cook for 1 to 2 minutes, stirring constantly until the sauce becomes glossy and slightly thickened.
  6. Combine and finish: Drizzle the hot honey lime sauce generously over the crispy chicken cutlets while they are warm. Sprinkle crumbled feta cheese on top and garnish with chopped fresh parsley if desired.
  7. Serve: Serve immediately to enjoy the contrast of textures and flavors at their best.

Notes

  • For extra heat, increase the chili flakes in the sauce to your preference.
  • Use fresh lime juice and zest for the best citrus flavor.
  • Make sure chicken cutlets are evenly thin for uniform cooking.
  • Panko breadcrumbs provide extra crispiness compared to regular breadcrumbs.
  • To keep cutlets warm while frying batches, place cooked pieces on a wire rack in a warm oven.
  • Leftovers can be refrigerated and reheated, but the crust will lose some crispiness.

Nutrition

Keywords: crispy chicken cutlets, hot honey lime sauce, feta cheese chicken, Italian herb crust, spicy chicken recipe

Find it online: https://maicook.com/chicken-cutlets-with-italian-herb-crust-recipe-5/