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Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust

Close-up of three Baked Hot Honey Lemon Feta Chicken Cutlets covered in a glistening glaze and crumbled feta.
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You will make thin, baked chicken cutlets coated in a crispy herb crust, topped with a sweet and spicy hot honey glaze, and finished with salty feta cheese.

Ingredients

Scale
  • 4 thin chicken cutlets (about 4 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • For the Glaze:
  • 3 tablespoons hot honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or line it with parchment paper.
  2. Set up a standard breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine Panko breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, salt, and pepper.
  3. Pat the chicken cutlets dry. Dredge each cutlet first in the flour, shaking off excess. Dip it into the egg mixture, allowing excess to drip off. Finally, press the cutlet firmly into the Panko mixture to coat both sides evenly.
  4. Place the coated cutlets on the prepared baking sheet. Drizzle the tops lightly with olive oil.
  5. Bake for 15 minutes.
  6. While the chicken bakes, mix the hot honey, lemon juice, and lemon zest in a small bowl for the glaze.
  7. After 15 minutes, remove the chicken from the oven. Brush the tops of the cutlets generously with the hot honey glaze. Sprinkle the crumbled feta cheese over the glazed tops.
  8. Return the chicken to the oven and bake for another 5 to 7 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown.
  9. Let the chicken rest for 3 minutes before serving.

Notes

  • For extra crispiness, you can lightly spray the tops of the breaded cutlets with cooking spray before the first bake.
  • If you do not have hot honey, mix 3 tablespoons of regular honey with 1/2 teaspoon of red pepper flakes and let it sit for 5 minutes before using.
  • Serve this chicken with a simple green salad or roasted asparagus to balance the rich flavors.

Nutrition

Find it online: https://savorsensations.com/baked-hot-honey-lemon-feta-chicken-cutlets-herb-crust/