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