Description
Enjoy these crispy, flavorful chicken cutlets coated in panko and finished with a sweet and spicy hot honey glaze. Perfect for a quick and satisfying meal, this dish combines the crunch of pan-fried chicken with the sticky heat of honey and red pepper flakes for an irresistible flavor profile.
Ingredients
Units
Scale
For the Breading
- 3 cups panko bread crumbs
- 1/2 teaspoon salt
- 1/2 cup grated parmesan cheese
For the Chicken
- 1 lb chicken breast (about 4 pieces)
- 6 large eggs
- 2+ tablespoons extra virgin olive oil
For the Hot Honey
- 1/2 cup honey
- 1/2 tablespoon red pepper flakes
Instructions
- Prepare Breading Mixture: In a shallow square baking dish, combine the panko bread crumbs, salt, and grated parmesan cheese. Mix well to evenly distribute the salt and cheese throughout the crumbs.
- Prepare Egg Wash: In a separate shallow baking dish, whisk the eggs until well blended. Set both dishes aside.
- Prepare Chicken: Cut each chicken breast in half horizontally to create thinner pieces, then cut each in half lengthwise for four pieces total. Cover with parchment or wax paper and gently pound with a meat tenderizer until thin but not overly fragile.
- Heat Pan: Bring a large sauté pan to just below medium heat (about 4/10). Add 2 tablespoons of extra virgin olive oil and heat for about 1 minute until shimmering.
- Bread the Chicken: Dip each chicken piece in the egg wash, allowing excess to drip off. Then press into the panko mixture, ensuring you press the crumbs firmly onto all sides. For extra crunch, you may double dip by repeating the egg and breadcrumb steps.
- Cook the Chicken: Working in batches, place chicken in the hot skillet. Cook undisturbed for 2 minutes until golden brown on one side, flip carefully, then cook another 2 minutes until fully cooked and crispy. Adjust olive oil as needed to keep the bottom of the pan coated.
- Make Hot Honey: While the chicken is cooking, combine honey and red pepper flakes in a small saucepan over low heat. Warm gently until heated through, about 3-5 minutes.
- Serve: Once cooked, transfer chicken to a wire rack or paper towels to drain excess oil. Drizzle with warm hot honey or serve on the side for dipping. Enjoy immediately for maximum crispness.
Notes
- Maintain stovetop temperature around ‘4’ on an electric stove to prevent burning the breading.
- Using freshly grated parmesan enhances flavor compared to pre-grated cheese.
- Press breadcrumbs firmly onto chicken pieces to ensure a crispy coating.
- Use high-quality extra virgin olive oil for best flavor and crispiness.
- Place cooked chicken on a wire rack to keep it crispy and prevent sogginess.
- Hot honey can be prepared ahead and kept warm on low heat until serving.
- This recipe pairs well with simple sides like steamed vegetables or a fresh salad.
Nutrition
- Serving Size: 1 chicken cutlet with hot honey
- Calories: 480
- Sugar: 12g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 140mg
