Chicken Cutlets with Honey, Lemon, and Ginger Sauce

1. To make walnuts, place oil, ginger, and garlic in small skillet. Slowly heat over medium-low until garlic sizzles. Add walnuts and honey. Cook on medium heat for about 2-3 minutes, adjusting temperature until honey boils and sticks to walnuts and walnuts turn golden. Sprinkle with the salt, adjusting to taste. Transfer to a side dish or sheet of aluminum foil. Do not put on paper towels because they will stick.
2. With a sharp knife, fillet the chicken breasts through the thickest part to make 8 cutlets.
3. Place them on a large piece of plastic wrap, sprinkle with salt and pepper, cover with second sheet of plastic wrap, and gently but firmly pound chicken with a meat pounder or underside of a small, heavy skillet to make fillets of even thickness of ¼ to 1/3 inch.
4. Spread flour on a large plate and lightly dredge cutlets; shake off excess flour.
5. Heat 3 tbsp. of the California Olive Ranch extra virgin olive oil in large, broad skillet until hot enough to sizzle.
6. Add cutlets a few at a time and cook 1-2 minutes per side, until lightly browned.
7. As cutlets are cooked, transfer to a platter and cover with foil to keep warm.
8. Discard oil in skillet and let skillet cool slightly. Add remaining 1 tbsp. of oil, ginger, and garlic to skillet. Heat and stir over medium-low heat just until garlic sizzles. Add the lemon juice, chicken broth, and honey. Heat, stirring to loosen any browned bits in skillet, for about 3 minutes, or until mixture boils and thickens. Pour sauce over chicken and sprinkle with the walnuts and scallions.

Note: If your market sells already pounded chicken cutlets, skip step 2.