Place each piece of chicken, one at a time, between plastic wrap. Pound to about 1/2 inch thick.

Mix all the cutlet ingredients (first 5 after the chicken) except the chicken, together in a bowl large enough to hold all the chicken.

Add the chicken cutlets to the the bowl, mix well. Set aside.

Mix all tso sauce (every thing else but the oil and bread crumbs) ingredients. I used about 1/2 teaspoon crushed red pepper for a little heat. Adjust to your taste.

Add cutlets to hot oil, fry until golden, flip, fry other side. Depending on your thickness, 2-4 minutes a side.

Set each cooked cutlet out to drain.

Give the tso sauce one final stir, the add to the skillet. Bring to a boil, boil for about 1 minute, until thick. Turn heat down to medium - medium low.

Adds cutlets back to skillet to warm back up and coat with the sauce.

Serve with rice, noodles or a side of your choice (couscous shown here)