Prepare ziploc bag with:
2c. flour
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika
Prepare a bowl with 4 eggs and a splash of water
Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix. Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides. Remove to a rack.
Honey Garlic Sauce
In a pot add:
2 Tablesoons olive oil
3 cloves minced garlic
Cook over medium until fragrant but do not brown garlic.
Add:
1 cup honey (I used orange blossom from Williams Sonoma)
¼ cup Tamari
1 cup honey (I used orange blossom from Williams Sonoma)
¼ cup Tamari
Simmer on low 5mins. Then dip each cutlet into the sauce and top with sliced scallions.
Adapted from Rock Recipes
Kelly says
Sounds so good… Thanks for sharing the recipe.. Yum
the voice behind the pen says
this looks so delicious. I know it can’t be healthy, but I’ve got to try it thanks for the idea
Ashley says
Made this tonight for dinner. Super yummy. I would add more honey to make the sauce a bit thicker though. Id make this again! Thanks for sharing!