1. Mix all marinade ingredients together. Reserve 1 cup of marinade in a small saucepan. Bring reserved marinade to a boil for three to four minutes. Mixture will become thick and syrupy. Turn off flame.
2. Marinade the chicken cutlets in the remaining marinade sauce in a ziplock bag for about 30 minutes on the counter, or overnight in the fridge, if you have the time.
3. In a large skillet, heat four tablespoons olive oil. Remove chicken cutlets from the marinade and pan-sear for four to six minutes on each side. Remove to a serving platter. Pour cooked marinade sauce over the cutlets.