Crispy Honey-Garlic Glazed Cutlets (Chicken or Pork)

Here’s a complete recipe for Crispy Honey-Garlic Glazed Cutlets that works for either chicken or pork. I’ll break it down step by step for clarity and maximum flavor.

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Ingredients

For the Cutlets:

• 4 boneless, skinless chicken breasts or pork chops (thinly pounded to ~½ inch thick)

• Salt and pepper, to taste

• ½ cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs (for extra crispiness)

• 2–3 tbsp vegetable oil (for frying)

For the Honey-Garlic Glaze:

• ¼ cup honey

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp apple cider vinegar (or rice vinegar)

• ½ tsp crushed red pepper flakes (optional, for a bit of heat)

• 1 tsp cornstarch mixed with 1 tsp water (optional, for thickening)

Optional Garnish:

• Chopped green onions

• Sesame seeds

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Instructions

1. Prepare the Cutlets

1. Season chicken or pork cutlets with salt and pepper on both sides.

2. Set up a breading station: one plate with flour, one with beaten eggs, and one with panko.

3. Dredge each cutlet in flour → egg → panko, pressing lightly to coat well.

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2. Fry the Cutlets

1. Heat 2–3 tbsp oil in a large skillet over medium-high heat.

2. Fry cutlets for 3–4 minutes per side, until golden brown and crispy.

   • Chicken should reach an internal temp of 165°F (74°C)

   • Pork should reach 145°F (63°C)

3. Transfer to a plate lined with paper towels to drain excess oil.

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3. Make the Honey-Garlic Glaze

1. In a small saucepan, combine honey, minced garlic, soy sauce, vinegar, and red pepper flakes.

2. Heat over medium heat, stirring occasionally, until slightly thickened (~2–3 minutes).

3. If you prefer a thicker glaze, stir in the cornstarch slurry and cook another 1–2 minutes until glossy.

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4. Glaze the Cutlets

1. Brush the honey-garlic sauce generously over each cutlet.

2. Optionally, place cutlets back in the skillet over low heat for 1–2 minutes to caramelize the glaze slightly.

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5. Serve

• Sprinkle with sesame seeds and chopped green onions.

• Serve with steamed rice, roasted veggies, or a fresh salad.

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Tips for Success:

• Pounding the cutlets ensures even cooking and maximum crispiness.

• Use panko for a lighter, crunchier crust.

• The glaze can be made ahead and reheated—just brush it on right before serving.

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If you want, I can also give you a one-pan oven-baked version that’s just as crispy but much easier to clean up.