Honey-Soy Chicken Cutlets

Wash and pat dry the chicken breasts, then slice them horizontally (or pound them to 1–1.5 cm thick). Season with salt, pepper, and paprika.

Set up the breading station: place flour in one shallow dish, and beat the eggs with a pinch of salt in another.

Dredge each cutlet in flour, dip in the egg, and coat again in flour if needed for a thick, crisp crust.

Heat vegetable oil in a skillet over medium heat. Fry the cutlets for 3–4 minutes per side until golden brown and cooked through.

While the cutlets are cooking, whisk together the honey, soy sauce, rice vinegar, and minced garlic in a small bowl.

Once the cutlets are done, return them to the skillet for 30–60 seconds, drizzle with the honey-soy sauce, and heat until lightly caramelized.