SafePlates

Ingredients

• 4 chicken breasts (about 2 lbs or 900 grams)
• 2 large onions, thinly sliced into half-moons
• 2 cups (480 ml) of all-purpose flour
• 4 eggs
• 2 cups (480 ml) of Panko breadcrumbs (for extra crispiness)
• Salt and pepper to taste
• 4 tbsp (60 ml) of olive oil
• 2 tbsp (30 ml) of butter

Instructions

1. Start by preparing the chicken. Place each chicken breast between two sheets of plastic wrap and gently pound them with a meat mallet or rolling pin until they are about 1/4 inch (0.6 cm) thick.
2. Season both sides of the chicken cutlets with salt and pepper.
3. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
4. Dredge each chicken cutlet first in flour, shaking off any excess, then dip in the beaten eggs, and finally coat with breadcrumbs.
5. Heat the olive oil and butter in a large skillet over medium heat. Ensure the mixture is hot but not smoking to prevent burning. Cook the chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the sliced onions and sauté until they are soft and caramelized, about 8-10 minutes.
7. Serve the chicken cutlets topped with the caramelized onions. Suggested garnishes or side dishes include a side of mashed potatoes, steamed vegetables, or a light salad to make a complete meal.