SafePlates

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 grams)
• 2 large onions, thinly sliced
• 2 cloves of garlic, minced
• 1 cup of all-purpose flour (120 grams)
• 2 eggs
• 1 cup of breadcrumbs (120 grams)
• Salt and pepper to taste
• 4 tablespoons of olive oil (60 ml)
• Fresh parsley, chopped (for garnish)

Instructions

1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch (0.6 cm) thick.
2. Season both sides of the chicken cutlets with salt and pepper.
3. Dredge each cutlet first in flour, shaking off any excess, then dip in beaten eggs, and finally coat with breadcrumbs.
4. Allow the breaded cutlets to rest for 5-10 minutes to help the coating adhere better during cooking.
5. Heat the olive oil in a large skillet over medium heat. Once the oil is hot (test by adding a small piece of breadcrumb; if it sizzles, the oil is ready), add the sliced onions and sauté until they start to soften, about 2-3 minutes.
6. Add the minced garlic to the skillet and continue to sauté until the onions are translucent and slightly golden.
7. Push the onions to the side of the skillet, and add the breaded chicken cutlets. Cook each side for about 4 minutes or until golden brown and cooked through.
8. Serve the chicken cutlets topped with the sautéed onions and garnished with fresh parsley.

Tip

Suggested side dish: a light salad or steamed vegetables for a balanced meal.