Chicken Cutlets with Balsamic Vinegar and Honey Glaze

3 tablespoons balsamic vinegar

2 teaspoons honey

4 thin sliced chicken cutlets

3/4 cup breadcrumbs (I used half Panko crumbs and half whole wheat dried bread crumbs)

1 egg, beaten and thinned with a little water

1/4 cup olive oil

2 cloves of garlic, minced

1 tablespoon unsalted butter

1/4 cup white wine

Parsley for garnish

Mix the balsamic vinegar with the honey in a small bowl. Set aside. Dip the chicken cutlets into the egg wash and then into the breadcrumb mixture to coat. Heat the oil in a large skillet. Fry the chicken cutlets in two batches until they are browned on each side and cooked through. Remove to a platter. Wipe out the skillet and add the butter. Cook the garlic in the butter for about 1 minute. Stir in the wine and boil the mixture until the liquid is reduced to about 2 tablespoons. Stir in the reserved vinegar mixture and boil the mixture until it is syrupy. Spoon the glaze over the chicken and sprinkle with parsley. Serves 2