Panko chicken with grapefruit honey sauce ~ Secret Recipe Club
Recipe type: Dinner, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 4 chicken breasts, sliced in half to make thinner
  • Panko breadcrumbs
  • 2 eggs beaten
  • Olive oil for pan
  • sea salt
  • pepper
  • ½ cup grapefruit juice (2 grapefruits juiced)
  • 1 small clove garlic, minced
  • 1 Tbsp honey (I'll add a little more next time)
  • sea salt
  • pepper
  1. Rinse and slice chicken in half to make thinner chicken cutlets. Beat eggs in dish and have ready for dipping. Pour a cup or so of panko breadcrumbs into another container for dipping.
  2. Using a mallet, pound to flatten chicken.
  3. Preheat cast iron or other skillet with about a tablespoon of oil.
  4. Dip each chicken cutlet into egg coating thoroughly, and then dip in panko. After you have 4 cutlets done, place into pan at the same time. Pan heated to medium (btwn 6-7 on electric stove).
  5. Cook about 3 minutes on each side being careful not to burn, lowering heat as needed.Season with salt and pepper. Dip and cook remaining 4 cutlets. Chicken should be cooked through, but if a little nervous like I was, I placed them in my convection toaster oven for another 5 minutes at 350 degrees.
  6. After all chicken is cooked, wipe out pan to use or grab a new skillet. Heat a small amount of olive oil. Soften minced garlic on low being careful not to burn. Burning garlic will make it taste bitter.
  7. Add in grapefruit juice, honey, sea salt and pepper, and whisk thoroughly. Heat on medium to medium low stirring fairly often and reduce to a thick syrup.
  8. Serve chicken breast with grapefruit honey sauce drizzled on top or use as a dipping sauce.
Recipe by Creative Kitchen at