Crispy Baked Hot Honey Lemon Feta Chicken Cutlets with Herb Crust

High Protein

Oven Baked

Prep Time: 15 minutes | Cook Time: 20–25 minutes | Total Time: 40 minutes | Servings: 4

Ingredients

For the Chicken Cutlets

• 4 boneless, skinless chicken breasts
• ½ cup almond flour
• ½ cup grated Parmesan cheese
• ½ cup crumbled feta cheese
• 1 large egg
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon salt
• 2 tablespoons olive oil

For the Hot Honey Lemon Sauce

• 2 tablespoons sugar-free honey substitute
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon red pepper flakes
• 1 teaspoon melted butter
• ½ teaspoon apple cider vinegar (optional)

For Garnishing

• 2 tablespoons fresh parsley, chopped
• Extra crumbled feta
• Fresh lemon wedges

Instructions

Step 1: Prepare the Chicken

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and lightly grease it.
3. Slice each chicken breast horizontally into thin cutlets.
4. Place the chicken between two sheets of parchment paper and gently pound to an even thickness.
5. Pat the chicken dry with paper towels.

Step 2: Prepare the Herb Crust

1. In a shallow bowl, combine almond flour, Parmesan, garlic powder, onion powder, oregano, paprika, thyme, salt, and black pepper.
2. Add the crumbled feta and gently mix.
3. In another bowl, whisk together the egg and Dijon mustard until smooth.

Step 3: Coat the Chicken

1. Dip each chicken cutlet into the egg mixture, coating both sides.
2. Press each cutlet firmly into the almond flour and herb mixture.
3. Make sure the coating sticks evenly to the chicken.
4. Arrange the coated cutlets on the prepared baking sheet.
5. Drizzle or lightly brush with olive oil.

Step 4: Bake Until Crispy

1. Bake for 18–25 minutes, depending on the thickness of the cutlets.
2. Flip carefully halfway through cooking for even crispiness.
3. Cook until the chicken reaches an internal temperature of 165°F (74°C).
4. For extra golden, crispy edges, broil for 1–2 minutes at the end, watching carefully.

Step 5: Make the Hot Honey Lemon Sauce

1. In a small bowl, whisk together the sugar-free honey substitute, lemon juice, lemon zest, red pepper flakes, melted butter, and apple cider vinegar.
2. Taste and adjust the lemon or chili according to your preference.
3. Warm gently in a small saucepan for 1–2 minutes if desired.

Step 6: Finish and Serve

1. Remove the chicken from the oven and let it rest for 3–5 minutes.
2. Drizzle the hot honey lemon sauce over the crispy cutlets.
3. Sprinkle with fresh parsley and extra crumbled feta.
4. Serve with fresh lemon wedges.

Serving Suggestions

• Roasted broccoli
• Garlic butter asparagus
• Cauliflower rice
• Creamy mashed cauliflower
• Fresh cucumber salad

Nutrition Information

Estimated per serving, based on 4 servings and using a low-carb honey substitute.

Nutrient	Amount
Calories	390–430 kcal
Protein	48–52 g
Fat	19–23 g
Total Carbs	5–7 g
Fiber	2 g
Net Carbs	3–5 g

Keto-friendly & Low-carb

Why this recipe works: Chicken provides plenty of protein, while almond flour replaces regular breadcrumbs to keep carbohydrates low. Feta, Parmesan, lemon, and herbs give the cutlets a crispy, savory crust with a sweet-and-spicy finish.

Tip: For the crispiest crust, avoid overcrowding the baking sheet and use a wire rack if available.