SafePlates

Ingredients

• 4 chicken breasts (about 2 lbs or 900 grams)
• 2 large onions, thinly sliced
• 2 cups of breadcrumbs (about 120 grams)
• 2 eggs
• 1 cup of flour (about 120 grams)
• Salt and pepper to taste
• 4 tablespoons of olive oil (about 60 ml)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon Italian seasoning
• Optional: 1/4 cup chicken broth or white wine (about 60 ml)
• Optional garnish: Fresh parsley or basil

Instructions

1. Start by preparing the chicken. 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 thick.
2. Season both sides of each chicken breast 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, mix the breadcrumbs with garlic powder, paprika, and Italian seasoning.
4. Dredge each chicken breast first in flour, shaking off any excess, then dip in the beaten eggs, and finally coat with the seasoned breadcrumbs, pressing the crumbs into the meat to ensure a good coat.
5. Heat the olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets. Cook for about 4-5 minutes on each side or until golden brown and cooked through.
6. Remove the chicken cutlets from the skillet and set aside. If using, deglaze the pan with chicken broth or white wine, scraping up the fond (browned bits) from the pan. 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 and garnished with fresh parsley or basil. Suggested sides include mashed potatoes, rice, or a light salad.