Crispy Chicken Cutlets with Hot Honey Recipe
Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner.
Ingredients
Hot Honey
- 1/2 cup honey preferably raw and organic
- 1 jalapeno sliced into thin rounds
- 1 1/2 tbsp crushed red pepper
- 1 tsp red wine vinegar
- 1/4 tsp salt
Charred Sweet Peppers
- 1 cup mini sweet peppers sliced into thin rounds
- 1 tbsp olive oil
- 1/4 salt I always use pink Himalayan
Chicken Cutlets
- 2 chicken breasts each one split to make 4 total chicken breast cutlets
- 1/2 cup olive oil or other oil of choice
- 1 cup all purpose flour
- 1 cup panko breadcrumbs
- 1/3 cup parmesan cheese finely grated
- 2 eggs
- 1 tsp salt plus more for seasoning
- pepper
- 1/4 cup chives minced
Instructions
Hot Honey
- Combine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week.
Charred Peppers
- Heat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.
Chicken Cutlets & Plating
- One at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sidesl
- Place the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.
- Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.
- Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side - keep a close eye on them), until cutlets are golden, crispy and cooked throgh.
- Place them on a wire rack that is stacked on a parchment-lined baking sheet.
- To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives.
