The pot lid rattles and you know dinner is almost ready. That little hiss from the valve reminds you the steam is doing its thing. You spot the sealing ring doing its job, keeping all that flavor locked in tight.
You sense the broth depth bubbling quietly, soaking into the chicken cutlets just right. You recall how you seasoned them, the spices sticking perfectly even before the lid was on. It’s kinda a thrill waiting for the slow release to let you in on what’s been cooking.
The sound of the valve hiss slows down, and you know it’s nearly done. You feel that steam cues moment, a kind of promise that the chicken’s crisp on the outside but juicy inside. You can’t wait to drizzle on that hot honey and taste what you’ve made.
Why Your Cooker Beats Every Other Pot
- Pressure lock keeps moisture and flavor sealed tight for juicy chicken cutlets.
- Fast cooking times get dinner from raw to done in less than an hour.
- Slow release option prevents overcooking, making sure texture stays just right.
- The valve hiss tells you when it’s reached pressure, so no guesswork.
- Steam cues help you sense what’s cooking without opening the lid.
The Complete Shopping Rundown
You gotta get your hands on 4 boneless skinless chicken breasts, pounded thin for quick cooking. Grab a cup of all-purpose flour for dredging, plus 2 eggs and a third cup milk to help bind the breading.
Don’t forget panko breadcrumbs, about 1 to 1 ½ cups, for that crispy outer layer you’ll love. You’ll need salt and black pepper of course, plus 2 teaspoons garlic powder and onion powder each, split through each stage of breading.
Old Bay seasoning and red chili powder, 1 teaspoon each, add that Old Bay bite and a spicy kick. Brightland Alive Extra Virgin Olive Oil is what you want for frying to get that golden crust. Lastly a hot red chili, thinly sliced, and ⅓ cup Brightland Orange Blossom Honey make the hot honey sauce perfect.
How It All Comes Together Step by Step
First things first, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. This’ll catch the drips from those crispy cutlets later.
Set up your dredging station. One shallow bowl with flour mixed with your garlic powder, onion powder, Old Bay, chili powder, salt, and pepper. Second bowl gets the eggs and milk with those same seasonings. Third bowl is the panko breadcrumbs with the rest of the spices.
Season the chicken breasts with salt and pepper, then coat each cutlet first in the flour, then dip in egg mixture, and finally coat with the seasoned panko. You want each cutlet evenly breaded for best crisp.
Heat a good layer of Brightland Alive olive oil in a skillet over medium heat. Fry two cutlets at a time until they get that golden brown crust, about 3 to 4 minutes per side. Add oil if you need to keep the bottom covered.
Once fried, set cutlets on paper towels and season 'em with a pinch of salt while hot. Meanwhile heat honey with sliced chili in a small pan till bubbly and runny, about 60 to 90 seconds.
Last, drizzle that hot honey over each cutlet or serve on the side for dunking. Serve right away and watch those flavors pop!
Time Savers That Actually Work
You can pound your chicken breast chicken earlier in the day or the night before. That way, when you cooking time comes, you just grab and go. It works real good.
Using pre-mixed seasonings saves you from measuring so many little bits. Just mix them up once for all your bowls and keep it simple. You should definitely try it.
Frying cutlets in batches lets you keep your pan hot and ready. No waiting for oil to heat up again. This speeds up the whole skin crisping action.
And hey, keep your honey mixture warm on low heat while frying so it’s ready to pour as soon as you done cooking. It’s these little tricks that help you look like a pro.
That First Bite Moment
The first bite is a crunch like a little symphony in your mouth. You sense the panko’s crispy hell yeah, perfectly golden and seasoned just right with garlic and chili spice.
Then there’s the heat from the bright red chili melding with the sweet honey notes. Tangy and spicy swirl around, making your taste buds dance a bit.
The chicken inside is juicy and tender, not dried out at all, thanks to the sealed broth depth during cooking. It’s like every bite hits that perfect crispy yet juicy combo.
You notice the layers of spice and sweetness linger just a moment longer, leaving you craving the next piece. This ain’t your usual chicken cutlet, heck no, it’s next level.
Making It Last All Week Long
Store leftover chicken cutlets in an airtight container in the fridge. They keep well for 3 to 4 days if you wanna enjoy later. Just pop in the microwave or oven to reheat.
For longer keeping, freeze cutlets wrapped individually in foil and then in freezer bags. This way they last 1 to 2 months without losing that texture too badly.
If you planning for lunch, slice cutlets thin and toss in salads or wraps. Reheating in air fryer keeps that crispy edge in check. You kinda get a fresh meal with zero fuss.
What People Always Ask Me
- Can I skip the breading and bake the chicken? You can, but you’ll miss out on that crispy panko crust that makes this recipe special.
- How do I know when pressure cooker is done? Watch for the valve hiss slowing down and wait the slow release timing before opening the lid.
- What if I don’t have Brightland olive oil? Any good quality extra virgin olive oil or neutral oil will work just fine for frying.
- Can I use chicken thighs instead? Yeah, but thighs will need a bit more cook time and won’t get as flat and even for breading.
- Is this recipe overly spicy? You control the heat by picking your chili and how much red chili powder you use. Go easy if you want mild.
- Can I make the hot honey sauce ahead? Sure thing. Keep it warm when you’re ready to serve so it stays runny and pourable.
Hot Honey Chicken Cutlets Pressure Cooker Recipe
Equipment
- 1 Mixing bowl 3 bowls - dredging setup
- 1 Skillet for frying cutlets
- 1 Small saucepan for hot honey sauce
Ingredients
Main ingredients
- 4 Boneless skinless chicken breasts pounded thin
- 1 cup All-purpose flour for dredging
- 2 Eggs
- ⅓ cup Milk
- 1.25 cups Panko breadcrumbs
- to taste Salt
- to taste Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Red chili powder
- as needed Brightland Alive Extra Virgin Olive Oil for frying
- 1 Hot red chili thinly sliced
- ⅓ cup Brightland Orange Blossom Honey
Instructions
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Set up dredging bowls with flour, eggs with milk, and seasoned panko breadcrumbs.
- Season chicken with salt and pepper, and coat in flour, egg mixture, then panko.
- Heat olive oil in a skillet over medium, fry cutlets 3-4 minutes per side until golden.
- Drain cutlets on paper towels, sprinkle with salt while hot.
- In small pan, heat honey and sliced chili until bubbly and thin, about 60–90 seconds.
- Drizzle hot honey over fried chicken cutlets and serve immediately.
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