Ingredients
Chicken
2 large chicken breasts (sliced into thin cutlets)
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
Herb Crust
1 cup panko breadcrumbs (or low-carb alternative—see tip below)
½ cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tsp lemon zest
Wet Coating
2 eggs, beaten
Hot Honey Lemon Sauce
3 tbsp honey
1–2 tsp hot sauce (adjust to taste)
2 tbsp fresh lemon juice
1 tbsp butter
Topping
½ cup crumbled feta cheese
Fresh herbs (parsley or basil)
Instructions
Prep the chicken
Season the cutlets evenly with salt, pepper, garlic powder, paprika, and oregano.
Set up dredging station
Bowl 1: beaten eggs
Bowl 2: panko + Parmesan + parsley + lemon zest
Coat the chicken
Dip each cutlet in egg, then press into the breadcrumb mixture.
Bake
Preheat oven to 400°F (200°C)
Place on a wire rack over a baking sheet (for max crispiness)
Lightly spray with oil
Bake 18–22 minutes, flipping halfway
Make the sauce
In a small pan, melt butter, then add honey, hot sauce, and lemon juice. Simmer briefly.
Finish
Drizzle sauce over baked chicken
Sprinkle feta and herbs on top
Broil 2–3 minutes for a golden finish
Low-Carb Upgrade (Important)
To make it truly low-carb, swap:
Panko → crushed pork rinds or almond flour
This keeps the crunch but cuts carbs significantly.