Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Gin

Name: Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; ½ teaspoon grated ginger; 1 small garlic clove, grated; ½ cup walnut halves; 1 tablespoon honey; ½ teaspoon coarse salt; 1 12 lbs boneless skinless chicken breasts; coarse salt & freshly ground black pepper; ½ cup all-purpose flour; 4 tablespoons olive oil; 1 teaspoon grated ginger; 1 garlic clove, grated; ¼ cup fresh lemon juice; ¼ cup chicken broth; 2 tablespoons honey; 1 thinly sliced scallion (about1 tablespoon, green part only)

Servings: persons

2 teaspoons olive oil
½ teaspoon grated ginger
1 small garlic clove, grated
½ cup walnut halves
1 tablespoon honey
½ teaspoon coarse salt
1 12 lbs boneless skinless chicken breasts
coarse salt & freshly ground black pepper
½ cup all-purpose flour
4 tablespoons olive oil
1 teaspoon grated ginger
1 garlic clove, grated
¼ cup fresh lemon juice
¼ cup chicken broth
2 tablespoons honey
1 thinly sliced scallion (about1 tablespoon, green part only)

1
To make Walnuts: Place the oil, ginger and garlic in a small skillet.
2
Slowly heat over medium-low until the garlic sizzles.
3
Add the walnuts and honey.
4
Cook on medium heat for about 2 to 3 minutes, adjusting the temperature until the honey boils and sticks to the walnuts and the walnuts turn golden.
5
Sprinkle with the salt, adjusting to taste.
6
Transfer to a side dish or a sheet of aluminum foil.
7
Do not put on paper towels because they will stick.
8
To make Chicken: With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
9
Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with a second sheet of plastic wrap, and gently but firmly pound the chicken with a meat pounder or the underside of a small, heavy skillet to make fillets of even thickness of 1/4 to 1/3 inch.
10
Spread the flour on a large plate and lightly dredge the cutlets; shake off the excess flour.
11
Heat 3 tablespoons of the olive oil in a large, broad skillet until hot enough to sizzle.
12
Add the cutlets a few at a time and cook for 1 to 2 minutes per side, until lightly browned.
13
As the cutlets are cooked, transfer to a platter and cover with foil to keep warm.
14
Discard the oil in the skillet and let the skillet cool slightly.
15
Add the remaining 1 tablespoon of oil, ginger and garlic to the skillet.
16
Heat and stir over medium-low heat just until the garlic sizzles.
17
Add the lemon juice, chicken broth and honey.
18
Heat, stirring to loosen any browned bits in the skillet, for about 3 minutes, or until the mixture boils and thickens.
19
Pour the sauce over the chicken and sprinkle with the walnuts and the scallions.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 teaspoons olive oil, ½ teaspoon grated ginger, 1 small garlic clove, grated, ½ cup walnut halves, and more.

Yes, Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cutlets W/Honey, Lemon & Ginger Sauce W/Ginger-Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions