Orange Chicken

• 1 pound Boneless Skinless Chicken Cutlets
• 2 whole Eggs, Beaten
• 1 package (8 Oz. Package) Panko Bread Crumbs
• 1 cup Vegetable Oil
• 1/2 cups Orange Marmalade
• 1/4 cups Orange Juice
• 18 cups Honey
• 1/4 cups White Cooking Wine
• 1/2 teaspoons Powdered Rosemary

1. Pat the chicken cutlets with a paper towel and dredge the cutlets in the beaten egg.
2. Place the chicken cutlet in the panko bread crumbs and pat the breadcrumbs onto both sides of the cutlet.
3. Place the cutlet into a fry pan with very hot vegetable oil.
4. Flip the chicken when it is golden brown.
5. Once both sides are brown, take out of the pan and lay the cutlet on a paper towel to get excess oil off.
6. Continue to do this until you have no chicken left.
7. For the sauce:
8. Place the orange marmalade, orange juice, honey, wine and rosemary into a sauce pan and whisk together.
9. Then bring to a simmer.
10. Once it is heated up, you can pour this delicious sauce over your breaded chicken cutlets.

chicken cutlets, eggs, bread crumbs, vegetable oil, orange marmalade, orange juice, honey, white cooking wine, rosemary

Taken from tastykitchen.com/recipes/main-courses/orange-chicken-2/ (may not work)