08/01/2026
Crispy Hot Honey Lemon Feta Chicken Cutlets with Mediterranean Herb Crust & Tzatziki Drizzle
Ingredients:
For the Chicken Cutlets:
2 large chicken breasts, sliced into thin cutlets
2 tablespoons olive oil
1/2 cup flour
2 eggs, beaten
1 cup breadcrumbs
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
Oil for frying
For Hot Honey Lemon Sauce:
1/3 cup honey
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon chili flakes
For Tzatziki Drizzle:
1/2 cup plain Greek yogurt
1/4 cup grated cucumber (water squeezed out)
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Salt and black pepper, to taste
Directions:
Prepare the breading stations: place flour in one bowl, beaten eggs in another, and in a third bowl mix breadcrumbs, crumbled feta, oregano, thyme, paprika, garlic powder, salt, and pepper.
Lightly season chicken cutlets with salt and pepper. Dredge each piece in flour, dip into eggs, then coat thoroughly in the feta-herb breadcrumb mixture.
Heat oil in a large skillet over medium heat. Fry the cutlets for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
In a small saucepan over low heat, combine honey, lemon juice, lemon zest, and chili flakes. Warm gently for 2–3 minutes until slightly loosened and fragrant.
In a bowl, mix together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper to create the tzatziki drizzle.
Drizzle the hot honey lemon sauce over the crispy chicken cutlets, then finish with a generous spoonful or drizzle of tzatziki.
Serve immediately with extra lemon wedges or a light salad for a complete Mediterranean-style meal.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 520 kcal | Servings: 4 servings
