Equipment Needed
- Sharp knife and cutting board
- Three shallow bowls or plates (for flour, egg, breadcrumb mixture)
- Meat mallet or rolling pin (for even pounding)
- Large skillet (oven-safe if you choose to finish in the oven)
- Tongs
- Instant-read thermometer (my #1 tool for perfect chicken)
- Paper towel-lined plate
- Baking sheet (optional, for keeping warm)
Step-by-Step Instructions
My first step is always to prepare my chicken cutlets. I place each halved breast between two sheets of plastic wrap and gently pound them to an even 1/2-inch thickness. This isn’t just for size—it ensures every piece cooks at the same rate, so you avoid a dry, overcooked thin end and a raw, thick center. I learned this the hard way with uneven cooking early on! Then, I set up my classic breading station: flour seasoned with half the salt and pepper in one bowl, the beaten egg wash in another, and the panko mixed with Parmesan, garlic powder, paprika, and the remaining salt and pepper in the third. I use one hand for the dry steps and one for the wet to avoid “club fingers” coated in breading.
Now, for the fun, slightly messy part: the breading. I dredge each cutlet thoroughly in the flour, shaking off any excess—this helps the egg wash stick. Then, I dip it into the egg, letting the excess drip back into the bowl. Finally, I press it firmly into the panko-Parmesan mixture, making sure every single nook and cranny is coated. I actually press down and hold it for a few seconds; this creates a better seal and a thicker, more satisfying crust. I place the breaded cutlets on a clean plate while I heat my oil in the large skillet over medium heat. The oil is ready when a few panko crumbs dropped in sizzle immediately.
I carefully add two breaded cutlets to the hot oil—don’t crowd the pan, or they’ll steam instead of fry. I let them cook, undisturbed, for about 4-5 minutes per side, until they’re a deep, golden brown and the internal temperature reads 165°F. I transfer them to the paper towel-lined plate to drain any excess oil and repeat with the remaining cutlets. This is when my kitchen starts to smell incredible. As soon as the last piece is out, I reduce the heat to low and quickly place a slice of that briny feta block directly onto the center of each hot chicken cutlet. The residual heat from the chicken starts to soften it beautifully.
The grand finale happens right in the skillet or on the serving platter. While the chicken is still piping hot and the feta is beginning to glisten, I generously drizzle the hot honey over everything. I watch it pool around the crispy edges and melt into the warm feta. The final flourish is a sprinkle of fresh green herbs—parsley for a bright note or cilantro if I want a bolder flair. Letting it rest for just two minutes allows the flavors to marry before I dive in.(See the next page below to continue…)