Chicken Cutlets

Method

1. Slice the chicken breasts in half or into thin pieces, then beat them flat to an even thickness.
2. Season some flour with herbs, spices, salt and pepper. Beat 2 eggs and season lightly. Mix breadcrumbs with a little grated parmesan.
3. Set up three plates: seasoned flour, beaten eggs, and the parmesan breadcrumbs.
4. Dredge each piece of chicken: flour (both sides, shake off excess), then egg, then breadcrumbs. Repeat for all pieces.
5. Let the breaded chicken rest for 10 minutes while you heat 1–2 cm of neutral oil in a pan over medium heat.
6. Fry 1–2 cutlets at a time (depending on pan size) for about 4 minutes per side, until golden and cooked through. Drain on a rack or paper towel.
7. For the hot honey sauce: melt butter in a small pan, add 1 cup honey, 1 tbsp soy sauce and 1 tbsp Scotch Bonnet Encona sauce. Simmer briefly, then add chopped parsley and black pepper.
8. Toss or brush the fried chicken cutlets in the hot honey sauce and serve immediately.