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September marks the launch of a sweet addition to the Brightland family: two varieties of raw, unfiltered honey. Our Chef in Residence, Noreen Wasti, developed an utterly delicious, savory recipe to show how to cook with our fragrant California Orange Blossom Honey.
"Chicken cutlets are a forever food, I will happily eat one at any time of day. I somehow landed on chicken cutlet TikTok where Italian-American grandmothers share the tea to perfecting this classic dish. Pound em’ thin and season everything — words to live by. What makes this recipe so good is the hot! honey! drizzle! Brightland’s California orange blossom honey gets warmed up with a fiery red chili and bathed over the chicken cutlets. Make sure to choose a hot chili — it infuses for just a minute so you want the heat to transfer over to the honey, which won’t happen with a mild pepper. Spicy, sweet, savory — all the bold flavors we love (the grandmas will too)!" - Noreen
For the Chicken Cutlets
Ingredients
- 4 boneless and skinless chicken breasts, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs
- 1/3 cup milk
- 1 - 1 1/2 cups panko breadcrumbs
- salt and black pepper
- 2 tsp garlic powder, divided
- 2 tsp onion powder, divided
- 1 tsp old bay seasoning, divided
- 1 tsp red chili powder, divided
- Brightland ALIVE olive oil
For the Hot Honey
Ingredients
- 1 red chili, thinly sliced (choose a hot chili like bird’s eye or red serrano)
- ⅓ cup of Brightland California Orange Blossom Honey
Instructions
- 1 Set up a dredging station. Place flour in a shallow dish with salt, black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon old bay, and 1/4 teaspoon red chili powder. Beat eggs and milk in another shallow dish with salt, black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon old bay, and 1/4 teaspoon red chili powder. Place panko breadcrumbs in a third shallow dish with salt, black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon old bay, and 1/4 teaspoon red chili powder.
- 2 Season chicken cutlets with salt, black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon old bay, and 1/4 teaspoon red chili powder.
- 3 Coat the chicken cutlets in the flour, then the egg mixture, then the panko breadcrumbs — making sure the chicken is breaded evenly. Repeat for remaining cutlets.
- 4 Heat a large skillet or pan over medium heat with ALIVE olive oil — enough to completely cover the bottom of the pan. Once the oil is glistening, fry the cutlets (two at a time), until golden brown and crisp on both sides adding more oil as needed, about 3-4 minutes per side.
- 5 Set aside and season with a pinch of salt while still hot.
- 6 Prepare the hot honey by heating a small pan over medium heat. Add the honey with the chili — let warm and bubble up slightly — swirling the pan, about 60-90 seconds. The honey should be runny and pourable.
- 7 Pour the hot honey over the chicken cutlets and serve immediately.
