Crispy Hot Honey Lemon Feta Chicken Cutlets with Italian Herb Crust

 

Ingredients:

4 boneless, skinless chicken cutlets

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon garlic powder

Salt and black pepper to taste

2 tablespoons olive oil

1/4 cup feta cheese, crumbled

2 tablespoons honey

1 teaspoon chili flakes

1 tablespoon lemon juice

Fresh parsley for garnish

Directions:

Preheat oven to 400°F (200°C).

Set up a breading station with flour, beaten eggs, and a

mixture of panko, oregano, basil, garlic powder, salt, and

black pepper.

Dredge each chicken cutlet in flour, dip in eggs, and coat

with panko mixture.

Heat olive oil in a large skillet over medium heat. Fry

chicken cutlets for 3–4 minutes per side until golden

brown.

Transfer cutlets to a baking sheet and finish cooking in

the oven for 8–10 minutes.

In a small bowl, mix feta cheese, honey, chili flakes, and

lemon juice.

Drizzle hot honey lemon feta mixture over the cooked

chicken cutlets.

Garnish with fresh parsley and serve immediately.