Crispy Parmesan Chicken Cutlets with Hot Honey

Serves 4

Ingredients

1. 1 lb chicken breast cutlets

2. 1/2 cup AP flour

3. 2 large eggs

4. 1/4 cup whole milk

5. 3/4 cup whole wheat Panko breadcrumbs

6. 3 Tbsp shredded parmesan

7. 1/2 tsp kosher salt

8. 1/2 tsp freshly ground black pepper

9. 2 Tbsp olive oil

10. 2 Tbsp unsalted butter

11. 1 small habanero pepper, thinly sliced (do not remove seeds or pith)

12. 1 tsp fresh thyme or 1/4 tsp dried thyme

13. 1 tsp fresh rosemary or 1/4 tsp dried rosemary

14. 1/2 cup honey

Method

1. Preheat the oven to 350F.

2. Set up your breading station: (I use foil pie plates) Make 3 dishes, one with flour, one with eggs and milk, one with bread crumbs and parmesan. Whisk half the salt & pepper into the flour, whisk the other half into the bread crumbs and parmesan. Whisk the eggs and milk until combined.

3. Bread the chicken and place on a separate plate. Use one hand for dipping in the dry ingredients and the other for dipping in the wet.

4. Heat half the oil and butter on med-hi in a heavy bottomed stainless steel pan. Prepare a baking sheet with foil. When the pan is hot, place the cutlets inside. This might take two batches. Brown for a couple minutes on one side, then flip and brown on the other. Add more oil and butter to the pan before doing your second batch. Remove cutlets to the foil lined baking sheet.

5. When finished browning, place the baking sheet in the oven to cook for about 20 minutes.

6. Make the hot honey: add honey, habanero, thyme and rosemary to a small pot and bring to a simmer. Simmer for about 5 minutes. Remove from heat, strain into a small bowl and set aside.

7. Remove cutlets from oven and sprinkle either side with salt. Serve hot with hot honey drizzle.