Ingredients

For the Crispy Chicken:

2 large (8 oz each) boneless, skinless chicken breasts

½ cup (60g) all-purpose flour

1 tsp garlic powder

1 tsp paprika

1 large egg

1 tbsp milk or water

1 cup (100g) Panko breadcrumbs

½ cup (50g) finely grated Parmesan cheese

1 tsp dried oregano or Italian seasoning

¾ tsp kosher salt

½ tsp black pepper

Olive oil and butter, for pan-frying (approx. 3 tbsp oil, 1 tbsp butter)

For the Hot Honey Glaze:

⅓ cup (115g) honey

2 tbsp hot sauce (like Frank’s RedHot or sriracha)

1 tbsp apple cider vinegar

1 tbsp unsalted butter

¼ tsp red pepper flakes (optional, for extra heat)

For the Toppings & Serving:

⅔ cup (100g) high-quality feta cheese, crumbled

2 tbsp fresh parsley, finely chopped

1 tbsp fresh dill, chopped (optional, but recommended)

Flaky sea salt, for finishing (like Maldon)

Lemon wedges, for serving

Instructions

Part 1: The Foundation – Creating the Crispy Canvas

Time: 15 minutes

Prepare the Chicken: Place the chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally to create four thinner cutlets. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are an even ½-inch thickness. This is the non-negotiable first step to ensuring quick, even cooking and preventing dryness. Pat the cutlets completely dry with paper towels; moisture is the enemy of crispness.

Set Up Your Breading Station: This “standard breading procedure” is key to a perfect crust. Use three shallow dishes.

Dish 1 (The Dredge): Combine the flour, garlic powder, paprika, salt, and pepper.

Dish 2 (The Wash): Whisk the egg with the milk or water until smooth.

Dish 3 (The Crust): Combine the Panko breadcrumbs, grated Parmesan, and dried oregano. Toss with your fingers to distribute evenly.

Bread the Chicken: Working with one cutlet at a time, dredge it in the flour mixture, shaking off any excess. Next, dip it completely into the egg wash, allowing the excess to drip off. Finally, press the cutlet firmly into the Panko-Parmesan mixture, ensuring an even, generous coating on both sides. Place the breaded cutlets on a clean plate.

The Perfect Sear – Building Texture and Flavor

Time: 15 minutes

Pan-Fry to Golden Brown: In your large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. The butter will add flavor, while the oil prevents burning. Once the butter is foaming, carefully add two chicken cutlets (do not crowd the pan). Cook for 4-5 minutes per side, until the crust is a deep, golden brown and crisp. The internal temperature should reach 165°F (74°C).

Rest the Chicken: Transfer the cooked cutlets to a wire rack set over a baking sheet (this keeps the bottom crispy). Wipe the skillet clean with a paper towel and repeat with the remaining oil and chicken cutlets. Let all the chicken rest while you make the sauce.

The Dazzling Finish – The Hot Honey Glaze

Time: 5 minutes

Create the Glaze: In the same skillet (off the heat), combine the honey, hot sauce, apple cider vinegar, and optional red pepper flakes. Whisk to combine. Return the skillet to medium-low heat. Simmer gently for 2-3 minutes, whisking constantly, until the sauce thickens slightly and becomes syrupy.

Emulsify the Sauce: Remove the skillet from the heat and whisk in the 1 tablespoon of cold butter until it melts and creates a glossy, cohesive glaze. Taste and adjust heat or sweetness by adding more hot sauce or honey.

 The Grand Assembly – A Plate of Contrasts

Sauce and Serve: Place a crispy chicken cutlet on each plate. Immediately spoon the warm hot honey glaze generously over the top. The heat from the chicken will help the glaze cling beautifully.

The Cooling Crown: Generously sprinkle each cutlet with the crumbled feta cheese, followed by the fresh parsley and dill. The white feta against the golden, glazed chicken is visually stunning.

The Final Touch: Add a final, delicate pinch of flaky sea salt over everything. The burst of saltiness from the flakes is the perfect counterpoint to the sweet and spicy glaze. Serve immediately with a lemon wedge on the side—a squeeze of fresh lemon juice brightens the entire dish.

Chef’s Notes & Variations

Baking Method: For a slightly lighter version, you can bake the breaded chicken. Place on a wire rack set over a baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 15-18 minutes, until cooked through. Proceed with the stovetop glaze.

Heat Control: The heat level is fully customizable. For a mild version, use a milder hot sauce and omit the red pepper flakes. For “firecracker” level, add a teaspoon of chili garlic paste or cayenne pepper to the glaze.

Alternative Cheese: If feta isn’t your favorite, fresh, creamy goat cheese is a phenomenal substitute, offering a similar tangy profile.

Make it a Meal: This chicken pairs beautifully with:

A simple arugula salad with a lemon vinaigrette.

Garlic mashed potatoes or cauliflower puree.

Roasted asparagus or green beans.

Storage and Reheating

Store leftover chicken (without toppings) in an airtight container in the refrigerator for up to 3 days.

Reheating: To maintain crispness, reheat in an air fryer at 375°F (190°C) for 5-6 minutes or in a conventional oven at 375°F (190°C) for 8-10 minutes. The microwave will make the breading soft.

Nutrition Information

(Per serving, based on 1 chicken cutlet with glaze and feta)

Calories: ~520 kcal

Total Fat: 22g

Saturated Fat: 9g

Cholesterol: 145mg

Sodium: 980mg

Total Carbohydrates: 45g

Dietary Fiber: 1g

Sugars: 25g

Protein: 35g