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Chicken cutlets are the ultimate crowd-pleaser.

We’ve taken the classic and made them even better, thanks to our very own So Pepper hot sauce, courtesy of Casa Picosa. The crispy chicken, and sweet honey with a special kick all mingle to create the perfect balance of flavors–making this the perfect comfort food for any day of the week. Pro tip: use smaller chicken breasts to make prep time easier and pounding more efficient. Can’t find small ones? Simply purchase 227g worth of larger sizes and slice them lengthwise for the same effect.

How to Make It

Difficulty: Easy

Overall Time: 55 min

Prep Time: 35 min

Cook Time: 20 min

Serves: 4


Hot Honey

Chicken Cutlets

  • 4 boneless, skinless chicken breasts, tenders removed, each about 1/2 lb (227 g)
  • 2 tsp kosher salt
  • 2 tsp fennel seed
  • 1 tsp brown mustard seed
  • 3/4 cup all-purpose flour
  • 2 tsp very finely chopped rosemary
  • 4 large eggs
  • 1 to 2 tsp Casa Picosa So Pepper hot sauce
  • 2 1/2 cups panko breadcrumbs
  • Vegetable oil for frying
  • Thinly sliced radishes and microgreens, for serving (optional)
  1. For the hot honey, combine honey with hot sauce in a small saucepan set over medium heat. Stir until fully melted and combined, about 1 minute. Set aside.
  2. For the chicken cutlets, working with one piece at a time, place each chicken breast between two pieces of parchment set on a cutting board. Using a rolling pin or mallet, pound to 1/4 -inch thickness. Remove chicken to a large baking sheet, then season with salt on both sides.
  3. Finely crush fennel and mustard seeds using a mortar and pestle. Add to a shallow dish along with flour and rosemary, stirring to combine. In another shallow dish, whisk the eggs with hot sauce. In a final shallow dish, add breadcrumbs.
  4. Set a large baking sheet on the countertop. Working with 1 piece at a time, dredge chicken in flour-mixture, turning to coat. Shake off excess, then dip into the egg-mixture. Let excess egg drain back into the dish, then dredge in panko, turning to coat. Transfer to baking sheet and repeat with remaining chicken.
  5. In a large cast iron or heavy skillet, pour between 1/4 to 1/2-inch depth of oil. Place over medium-high heat. Once hot, add chicken, 1 piece at a time. Cook, turning halfway through, until deeply golden brown, 2 to 4 minutes per side. Transfer to a paper towel lined plate. Repeat with remaining chicken.
  6. Serve cutlets drizzled with hot honey, then top with radishes and microgreens, if desired.

How to Store It

Hot honey will keep refrigerated in an airtight container for up to one week.

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