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mon Feta Chicken Cutlets with Herb Crust Recipe

mon Feta Chicken Cutlets with Herb Crust Recipe
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★★★★★

5 from 10 reviews

These Spicy Crispy Hot Honey Lemon Feta Chicken Cutlets combine tender chicken cutlets coated with a flavorful herb and feta crust, fried to golden perfection, and drizzled with a zesty hot honey lemon sauce. The perfect balance of spicy, tangy, and savory flavors makes this dish a delightful meal for any occasion.

Ingredients

Scale

Chicken Cutlets

  • 4 boneless, skinless chicken breasts, sliced into thin cutlets
  • 1 cup breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 2 eggs, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon chili flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 3 tablespoons olive oil (for frying)

Hot Honey Lemon Sauce

  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili flakes
  • 1 teaspoon olive oil

Instructions

  1. Prepare the coating mixtures: Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a breadcrumb mixture. In the breadcrumb bowl, combine breadcrumbs, crumbled feta cheese, paprika, chili flakes, garlic powder, dried oregano, salt, and black pepper. Mix well to distribute the spices evenly.
  2. Coat the chicken cutlets: Take each chicken cutlet and dredge it first in the flour, shaking off excess. Then dip it into the beaten eggs ensuring full coverage, and finally press it thoroughly into the breadcrumb and feta mixture until well coated on both sides.
  3. Heat the oil: In a large skillet, heat 3 tablespoons of olive oil over medium heat until hot but not smoking. This will ensure a crispy, golden crust on the chicken.
  4. Cook the cutlets: Carefully place the coated cutlets in the skillet. Fry each side for 4 to 5 minutes until the crust is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C). Avoid overcrowding the pan to maintain crispiness.
  5. Make the hot honey lemon sauce: In a small bowl, whisk together honey, lemon juice, chili flakes, and 1 teaspoon of olive oil. Adjust seasoning if needed for balance of sweetness and spice.
  6. Serve: Drizzle the hot honey lemon sauce generously over the crispy chicken cutlets while still warm. Serve immediately with your favorite sides like a fresh salad or roasted vegetables.

Notes

  • For extra flavor, marinate the chicken cutlets in lemon juice and garlic for 30 minutes before coating.
  • Use panko breadcrumbs for an even crispier texture.
  • Adjust chili flakes according to your preferred spice level.
  • Ensure the oil is hot enough before frying to prevent soggy crusts.
  • Leftovers can be refrigerated for up to 2 days and reheated gently in the oven to maintain crispiness.

Nutrition

Keywords: spicy chicken cutlets, hot honey chicken, feta crust chicken, lemon honey sauce, crispy chicken, Mediterranean chicken recipe

Find it online: https://maicook.com/mon-feta-chicken-cutlets-with-herb-crust-recipe-2/