eggs, lightly beaten
1 1/2 cups
leftover cooked rice, as needed for coating
salt, to taste
ground black pepper, to taste
2 tablespoons tamari or 2 tablespoons
lemon, thinly sliced
- 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.
- Butterfly the chicken cutlets, then cut them into two pieces for a total of 4 cutlets.
- Lie the cutlets on top of a large sheet of plastic wrap about 3 to 4 inches apart and place another sheet on top. Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.
- Season the cutlets with salt and ground black pepper on both sides, then turn them lightly into the flour. Next, coat the cutlets in egg mixture and then dip them into the rice, coating both sides well. Repeat with the remaining cutlets.
- Place a large, nonstick skillet over medium-high heat with a think layer of vegetable oil. 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.
- While the chicken is cooking, place a small skillet over medium-high heat with the chicken stock, honey, tamari and lemon slices. Reduce until syrupy.
- Serve the cutlets topped with the sticky lemon glaze.