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utlets with Tomato and Creamy Feta Sauce Recipe

utlets with Tomato and Creamy Feta Sauce Recipe
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★★★★★

5 from 8 reviews

Experience a delightful Italian-inspired meal with these crispy basil chicken cutlets topped with a rich and creamy tomato and feta sauce. Perfectly seasoned and coated in golden panko breadcrumbs, the chicken pairs beautifully with the tangy feta cream sauce infused with fresh basil and cherry tomatoes for a vibrant, flavorful dish that’s sure to impress.

Ingredients

Scale

For the Chicken Cutlets:

  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil

For the Tomato & Feta Sauce:

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • ½ tsp crushed red pepper flakes (optional)
  • ½ cup crumbled feta cheese
  • ¼ cup heavy cream
  • ¼ cup fresh basil leaves, chopped

Instructions

  1. Prepare the Chicken Cutlets: Pound the chicken breasts to about ½-inch thickness to ensure even cooking. Season both sides with salt and pepper. Set up a dredging station by placing the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes. Coat each chicken cutlet in flour first, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken cutlets. Cook each side for 3–4 minutes or until golden brown and the chicken is cooked through with an internal temperature of 165°F (74°C). Remove from the skillet and set aside on a plate lined with paper towels to absorb any excess oil.
  3. Make the Tomato & Feta Sauce: Using the same skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the halved cherry tomatoes (and red pepper flakes if using) and cook for 3–4 minutes until the tomatoes begin to soften and release their juices.
  4. Finish the Sauce: Reduce the heat to low. Stir in the crumbled feta cheese and heavy cream, mixing until the sauce becomes smooth and creamy. Stir in the chopped fresh basil and season with salt and pepper to taste. Allow the sauce to simmer gently for a minute to blend the flavors.
  5. Assemble and Serve: Plate the cooked chicken cutlets and generously spoon the creamy tomato and feta sauce over the top. Garnish with additional fresh basil leaves if desired. Serve immediately while warm for the best flavor and texture.

Notes

  • Pounding the chicken breasts ensures even cooking and tender cutlets.
  • Panko breadcrumbs provide a crispier coating than regular breadcrumbs.
  • The red pepper flakes add a touch of heat but can be omitted for a milder flavor.
  • Use fresh feta cheese for the best creamy texture and flavor.
  • This dish pairs well with a simple green salad or garlic bread.
  • To keep cutlets warm before serving, place them in a low oven (about 200°F) covered lightly with foil.

Nutrition

Keywords: Italian chicken cutlets, basil chicken recipe, creamy feta sauce, tomato chicken, panko chicken cutlets

Find it online: https://maicook.com/utlets-with-tomato-and-creamy-feta-sauce-recipe/