Ingredients
For the chicken cutlets
2 large chicken breasts (butterflied and pounded thin)
½ cup (60 g) flour
1 egg (beaten)
1 cup (60 g) panko breadcrumbs
â…“ cup (30 g) grated parmesan
1 tsp dried oregano
1 tsp dried parsley
1 tsp lemon zest
Salt & pepper
2 tbsp olive oil
For the hot honey lemon feta topping
150 g feta cheese (crumbled)
2 tbsp honey
½–1 tsp chili flakes
1 tbsp lemon juice
1 tsp lemon zest
Optional
Fresh parsley
Extra feta crumbles
Lemon wedges
Chili flakes
Instructions
Preheat oven to 220°C (200°C fan).
In a shallow bowl, combine panko, parmesan, oregano, parsley, lemon zest, salt, and pepper.
Coat each chicken cutlet in flour, then egg, then the herb breadcrumb mixture.
Place on a lined baking tray.
Drizzle or spray lightly with olive oil.
Bake for 18–22 minutes until golden, crispy, and cooked through.
In a small bowl, combine honey, chili flakes, lemon juice, and lemon zest.
Remove the chicken from the oven and immediately drizzle with the hot honey lemon mixture.
Sprinkle generously with crumbled feta.
Garnish with parsley, extra feta, lemon wedges, or chili flakes if using.