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Chicken Cutlets with Italian Herb Crust Recipe

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

5 from 21 reviews

These Spicy Crispy Hot Honey Lemon Feta Chicken Cutlets feature tender, breaded chicken breasts with an Italian herb crust, fried to golden perfection and topped with a tangy, creamy hot honey lemon feta sauce. The dish combines a delightful balance of spicy, sweet, and savory flavors, finished with fresh lemon wedges and parsley for a refreshing touch—perfect for a flavorful weeknight dinner.

Ingredients

Scale

For the Chicken Cutlets

  • 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2–3 tablespoons olive oil (for frying)

For the Hot Honey Lemon Feta Sauce

  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Greek yogurt
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon chili flakes (adjust to taste)
  • 1 small garlic clove
  • 1–2 tablespoons water (to thin if needed)

Garnish

  • Lemon wedges
  • Chopped fresh parsley

Instructions

  1. Prepare the Chicken: Set up a breading station with three separate areas: one plate with all-purpose flour; one bowl with beaten eggs; and one plate with a mixture of panko breadcrumbs, Italian seasoning, garlic powder, smoked paprika, red pepper flakes, salt, and black pepper.
  2. Bread the Chicken: Dredge each chicken cutlet in flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, press the cutlet firmly into the seasoned panko mixture until completely coated on all sides.
  3. Cook the Chicken: Heat 2–3 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded chicken cutlets for 3 to 4 minutes on each side, or until they are golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the cutlets and place them on a paper towel-lined plate to drain excess oil.
  4. Make the Hot Honey Lemon Feta Sauce: In a blender or food processor, combine crumbled feta cheese, Greek yogurt, honey, fresh lemon juice, lemon zest, garlic clove, and chili flakes. Blend until the mixture is smooth and creamy. If the sauce is too thick, add 1 to 2 tablespoons of water to achieve a pourable consistency.
  5. Serve: Arrange the cooked chicken cutlets on serving plates and generously drizzle with the hot honey lemon feta sauce. Garnish with fresh lemon wedges and chopped parsley for a bright, fresh finish. Serve immediately while warm.

Notes

  • For a spicier kick, increase the amount of red pepper flakes in the breading and chili flakes in the sauce.
  • Pounding the chicken to an even thickness ensures even cooking and a crispier crust.
  • Use fresh lemon zest and juice for the best bright flavor in the sauce.
  • This dish pairs well with a fresh green salad or roasted vegetables.
  • To make this dish gluten-free, substitute panko with gluten-free breadcrumbs and ensure the flour is gluten-free.

Nutrition

Keywords: chicken cutlets, crispy chicken, hot honey lemon sauce, feta sauce, Italian herb crust, spicy chicken, fried chicken, Greek yogurt sauce

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