Here’s a bright and flavorful recipe for Chicken Cutlets with Lemon Feta Sauce—crispy, tender chicken with a tangy, creamy finish.
Ingredients (Serves 4)
For the Chicken Cutlets:
- 2 large chicken breasts, sliced horizontally into thin cutlets
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
- ½ tsp garlic powder
- ½ tsp paprika
- 3 tbsp olive oil (for frying)
For the Lemon Feta Sauce:
- ½ cup crumbled feta cheese
- ¼ cup Greek yogurt or sour cream
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- 1–2 tbsp water (to thin, if needed)
- Black pepper, to taste
Instructions
- Prepare the Chicken:
- Season cutlets with salt and pepper.
- Set up a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with garlic powder and paprika in a third.
- Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs.
- Cook the Cutlets:
- Heat olive oil in a large skillet over medium heat.
- Cook chicken cutlets for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a plate lined with paper towels.
- Make the Lemon Feta Sauce:
- In a bowl, whisk together feta, yogurt, olive oil, lemon juice, zest, garlic, and black pepper.
- Add a little water if needed to reach a smooth, pourable consistency.
- Serve:
- Plate the crispy chicken cutlets and drizzle with lemon feta sauce.
- Garnish with fresh herbs like parsley or dill if desired.
💡 Tips:
- Pound chicken slightly for even thickness and faster cooking.
- For a lighter version, bake cutlets at 400°F (200°C) for 18–20 minutes, flipping halfway.
- This pairs beautifully with a simple salad, roasted vegetables, or rice.
If you want, I can also give a one-pan version or a grilled (healthier) variation with the same lemon feta sauce.
