en Cutlets with Mediterranean Herb Crust Recipe
This Crispy Baked Hot Honey Lemon Feta Chicken Cutlets recipe features tender chicken breast cutlets coated in a flavorful Mediterranean herb crust, baked to golden perfection, and topped with a vibrant hot honey lemon sauce and crumbled feta. It’s a wonderful blend of crispy texture, zesty citrus, heat from chili flakes, and creamy feta, perfect for a quick yet impressive weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Ingredients
Scale
For the Chicken:
- 4 chicken cutlets (thin sliced chicken breast)
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili flakes
- Salt and black pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
For the Hot Honey Lemon Sauce:
- 1/3 cup honey
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1–2 tsp chili flakes
- 1 tbsp butter
For Topping:
- 1/2 cup feta cheese (crumbled)
- Fresh parsley (chopped)
- Lemon wedges
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and allow easy clean-up.
- Prepare Coating Stations: Set up three separate bowls: one with 1/2 cup of all-purpose flour, the second with 2 beaten large eggs, and the third with a combined mixture of 1 cup panko breadcrumbs, 1/2 cup grated parmesan cheese, 1 tsp each dried oregano, thyme, and basil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp chili flakes, salt, and black pepper to taste.
- Coat the Chicken: Dredge each chicken cutlet first in the flour, shaking off excess. Then dip into the beaten eggs, followed by a thorough coating with the herb breadcrumb mixture, pressing gently to adhere.
- Bake Chicken: Place the coated cutlets on the prepared baking tray. Drizzle the 2 tablespoons of olive oil over them to ensure crispiness during baking. Bake in the preheated oven for 20–25 minutes, until golden and crispy. Flip halfway through if you want even browning on both sides.
- Prepare Hot Honey Lemon Sauce: While the chicken bakes, combine 1/3 cup honey, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1–2 teaspoons chili flakes (adjust to heat preference), and 1 tablespoon butter in a small saucepan. Heat gently over low heat, stirring until melted and smoothly combined.
- Finish and Serve: Once chicken is baked, remove from oven and immediately drizzle the hot honey lemon sauce evenly over the cutlets. Sprinkle 1/2 cup crumbled feta cheese on top while the chicken is still warm. Garnish with freshly chopped parsley and lemon wedges. Serve immediately for best flavor and texture.
Notes
- For extra crispiness, you can broil the chicken for 1–2 minutes at the end, watching closely to prevent burning.
- Adjust the chili flakes in the sauce to control the spiciness level to your preference.
- Use fresh lemon zest and juice for the brightest flavor in the sauce.
- Leftovers can be refrigerated up to 2 days and reheated in the oven to maintain crispiness.
- This recipe pairs well with a fresh green salad, roasted vegetables, or steamed rice.
Nutrition
- Serving Size: 1 chicken cutlet with sauce and toppings
- Calories: 540 kcal
- Sugar: 18 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg
Keywords: chicken cutlets, hot honey lemon sauce, baked chicken, Mediterranean herb crust, feta cheese, crispy chicken, easy dinner