SafePlates

Ingredients

• 4 chicken breasts (about 2 lbs or 900 grams)
• 2 large onions, thinly sliced
• 2 cups of breadcrumbs (120 grams)
• 2 eggs
• 1 cup of flour (120 grams)
• 1 teaspoon of salt, or to taste
• 1/2 teaspoon of pepper, or to taste
• 4 tablespoons of olive oil (60 ml), plus more if needed
• 2 tablespoons of butter (30 grams)

Instructions

1. Begin 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 thick.
2. Season both sides of the chicken cutlets with salt and pepper.
3. Set up three shallow dishes for the breading process. In the first dish, place the flour. In the second, beat the eggs. In the third, spread out the breadcrumbs.
4. Dredge each chicken cutlet first in flour, shaking off any excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing the crumbs into the meat to ensure a good coat. Let the breaded chicken sit for 5-10 minutes to help the breading adhere better.
5. In a large skillet, heat the olive oil and butter over medium heat. Once the butter has melted and the oil is hot, add the breaded chicken cutlets. Cook each side for about 4-5 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. In the same skillet, add a little more oil if necessary, and place the sliced onions. Sauté the onions until they are golden and soft, about 8-10 minutes, allowing them to absorb the flavors left by the chicken.
7. Serve the chicken cutlets topped with the sautéed onions. For a complete meal, accompany with a side of steamed vegetables, rice, or a light salad.

Tip

Ensure the oil is hot enough before adding the chicken to prevent the breading from soaking up too much oil and becoming soggy.