🧾 Ingredients
For the chicken:
- 2 large chicken breasts (butterflied into thin cutlets)
- Salt & black pepper (to taste)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp chili flakes
For coating:
- ½ cup flour
- 2 eggs (beaten)
- 1 cup breadcrumbs (panko = extra crispy)
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley (chopped)
- 1 tbsp fresh thyme or oregano
- Zest of 1 lemon
For hot honey lemon glaze:
- ¼ cup honey
- 1–2 tsp chili flakes (adjust heat)
- 2 tbsp fresh lemon juice
- 1 tbsp butter
👩🍳 Instructions
1. Prep chicken
- Pound cutlets to even thickness.
- Season with salt, pepper, garlic powder, paprika, and chili flakes.
2. Set up coating
- Bowl 1: flour
- Bowl 2: beaten eggs
- Bowl 3: mix breadcrumbs + feta + herbs + lemon zest
3. Coat
- Dip chicken: flour → egg → breadcrumb mixture
- Press coating well so it sticks.
4. Bake (crispy method)
- Preheat oven to 200°C (400°F)
- Place coated chicken on lined tray
- Lightly spray or drizzle oil
- Bake 18–22 minutes, flipping halfway, until golden and crispy
5. Make hot honey glaze
- In a small pan: heat honey + chili flakes + butter
- Stir until melted, then add lemon juice
- Simmer 1–2 minutes
6. Finish
- Drizzle or brush hot honey lemon glaze over crispy chicken
- Optional: sprinkle extra feta + herbs on top
🔥 Tips
- Use panko breadcrumbs for maximum crunch
- Don’t skip lemon zest—it brightens everything
- Air fryer option: 190°C for 12–15 minutes
😋 Serve with
- Roasted veggies
- Garlic rice
- Fresh salad
- Mashed potatoes
