Crispy chicken cutlets topped with crumbled feta and drizzled with sweet-spicy hot honey for a flavourful, crowd-pleasing meal.

Scale

⅓ cup honey

1½ tsp hot sauce

¾ tsp chili flakes

2 chicken breasts (about 500 g), halved horizontally

2 tsp paprika

1 tsp salt

½ tsp each onion powder, garlic powder, dried oregano, black pepper

¼ tsp cayenne pepper

35 g plain flour

2 eggs, beaten

65 g Panko breadcrumbs

6–8 tbsp vegetable oil, for frying

200 g feta cheese, crumbled

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1. In a small bowl, mix honey, chili flakes, and hot sauce. Warm gently and let sit.

2. Slice chicken breasts into thin cutlets.

3. Combine dry spices and divide between flour and Panko.

4. Set up dredging stations for flour, eggs, and breadcrumbs.

5. Dredge each chicken piece in flour, egg, and breadcrumbs.

6. Heat oil in skillet and fry chicken 3–4 minutes per side until golden and crisp.

7. Transfer to wire rack and let rest briefly.

8. Top each cutlet with crumbled feta and broil 1–2 minutes.

9. Drizzle with hot honey and serve immediately.

Serve with roasted vegetables or salad.

Use baked or air-fried method for a lighter version.

Store hot honey separately and reheat before using.