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
1 tsp paprika
½ tsp garlic powder
Salt & pepper
2 tbsp olive oil
For the sweet potatoes
2 medium sweet potatoes (cut into wedges or cubes)
1 tbsp olive oil
½ tsp paprika
Salt & pepper
For the garlic feta cream
150 g feta cheese
80 g Greek yogurt
1 tbsp olive oil
1 clove garlic
1 tsp lemon juice
Pinch of black pepper
For the basil honey drizzle
3 tbsp honey
4–5 fresh basil leaves (finely chopped)
1 tsp lemon juice
Pinch of salt
Optional
Fresh basil leaves
Chili flakes
Lemon wedges
Instructions
Preheat oven to 200°C (180°C fan).
Toss sweet potatoes with olive oil, paprika, salt, and pepper.
Spread on a baking tray and roast for 30–35 minutes until golden and tender.
Season chicken with salt, pepper, paprika, and garlic powder.
Coat each piece in flour, then egg, then panko breadcrumbs.
Heat olive oil in a large pan over medium heat.
Cook chicken cutlets for 3–4 minutes per side until golden and cooked through.
Blend feta, Greek yogurt, olive oil, garlic, lemon juice, and black pepper until smooth and creamy.
Warm honey, basil, lemon juice, and salt in a small saucepan for 1–2 minutes.
Spread garlic feta cream onto serving plates.
Top with golden chicken cutlets and roasted sweet potatoes.
Drizzle with the basil honey.
Finish with fresh basil, chili flakes, or lemon wedges if using.