Spicy Crispy Hot Honey Lemon Feta Chicken Cutlets with Italian Herb Crust

 

Ingredients:

4 boneless, skinless chicken cutlets

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon dried oregano

1/2 teaspoon dried thyme

Salt and black pepper to taste

3 tablespoons olive oil

For the Hot Honey Lemon Feta Sauce:

1/2 cup crumbled feta cheese

2 tablespoons honey

1 tablespoon fresh lemon juice

1/4 teaspoon chili flakes

1 tablespoon Greek yogurt

1 teaspoon olive oil

Directions:

Preheat oven to 400°F (200°C).

Set up a breading station: flour in one bowl, beaten eggs

in another, and panko mixed with garlic powder, paprika,

oregano, thyme, salt, and pepper in a third.

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

with seasoned panko.

Heat olive oil in a large oven-safe skillet over medium

heat. Fry chicken cutlets 2–3 minutes per side until

golden brown.

Transfer skillet to the oven and bake for 10–12 minutes,

until chicken reaches 165°F (74°C).

While chicken bakes, combine feta, honey, lemon juice,

chili flakes, Greek yogurt, and olive oil in a small bowl.

Mix until creamy.

Serve chicken cutlets drizzled with hot honey lemon feta

sauce.