Crispy Honey Garlic Chicken Cutlets

Slice the chicken breasts horizontally into thin cutlets (about 0.5 inch thick). Season both sides of the chicken cutlets generously with salt, black pepper, garlic powder, and smoked paprika.

Set up a breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.

Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, coat it thoroughly with breadcrumbs, pressing gently to adhere.

Heat cooking oil in a large skillet or pan over medium-high heat. Once the oil is hot (a sprinkle of breadcrumb should sizzle), carefully place the breaded chicken cutlets into the pan, ensuring not to overcrowd.

Fry the chicken cutlets for 3-4 minutes per side, or until they are golden brown and cooked through. Remove the cooked chicken and place them on a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining chicken.

In a separate clean pan, melt butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Pour in the soy sauce, honey, and 1/4 cup of water. Stir well to combine. In a small bowl, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Add the slurry to the sauce in the pan, stirring constantly.

Bring the sauce to a gentle simmer, stirring until it thickens to your desired consistency. It should be thick enough to coat the back of a spoon.

Add the fried chicken cutlets back into the pan with the sauce. Toss gently to coat each piece evenly.

Garnish with chopped green onions and serve immediately, perhaps with rice or noodles.