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1
On a clean work surface area, lay out three shallow dishes: Pour the flour into the first one, the beaten eggs into the next and the cooked rice into the other.
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2
Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets.
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3
Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top.
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4
Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.
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5
Season the cutlets with salt and ground black pepper on both sides, then turn them lightly into the flour.
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6
Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well.
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7
Repeat with the remaining cutlets.
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8
Place a large, nonstick skillet over medium-high heat with a think layer of vegetable oil.
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9
Cook the cutlets in a single layer (in two batches if necessary) for about 3-4 minutes on each side, until the juices run clear and the outside is golden brown.
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10
While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices.
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11
Reduce until syrupy.
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12
Serve the cutlets topped with the sticky lemon glaze.
