Description
Deliciously crispy chicken cutlets glazed with hot honey and topped with crumbled feta for a perfect balance of heat, sweetness, and creaminess.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1–1.25 lb total), patted dry and sliced horizontally into 2 thinner cutlets
- Salt and freshly ground black pepper, to taste
- 3/4 cup panko breadcrumbs (lightly toasted)
- 1/3 cup finely grated Parmesan
- 1 teaspoon smoked paprika
- 2 large eggs, beaten with 1 tablespoon water
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/3 cup hot honey (or honey + 1/2 teaspoon chili flakes)
- 1 tablespoon apple cider vinegar or lemon juice
- 3–4 oz feta, crumbled
- 2 tablespoons fresh parsley, finely chopped
- Lemon zest, finely grated, optional
Instructions
- Season cutlets with salt and pepper. Set up stations with beaten eggs in one shallow bowl and the panko-Parmesan mixture in another.
- Dip each cutlet into the egg, letting excess drip off, then press into the panko mix until well covered.
- Warm a large skillet over medium-high heat with the olive oil and butter until the butter foams.
- Add cutlets in a single layer and cook 3–4 minutes per side until deep golden brown.
- Remove cooked cutlets and reduce heat to low. Add hot honey and vinegar to the pan, stirring to loosen browned bits.
- Return the cutlets to the pan briefly, spooning the glaze over each for an even sheen.
- Transfer to plates, sprinkle crumbled feta, parsley, and lemon zest over the hot chicken.
Notes
Cool completely before storing in an airtight container. To re-crisp, oven-reheat at 400°F for 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg