French Onion Chicken Cutlets

Name: French Onion Chicken Cutlets
Total time: 10800 s
Cuisine: American
Ingredients: 1 pound (or so) back of thin chicken breasts or chicken cutlets; 1 tsp salt; 1 tsp black pepper; 1 cup AP flour; 2 eggs, beaten; 1 1/2 cups Italian breadcrumbs, preferably panko; 1 tsp Italian seasoning; 1/2 cup fresh grated Parmesan cheese; 2 cups (maybe more) frying oil; 3 yellow onions, sliced very thin (mandolin or slicer preferred); 1 tsp salt; 1/2 tsp black pepper; 2 Tbs unsalted butter; 1 Tbs olive oil; 1-2 Tbs Worcestershire sauce; 6 oz Gruyère cheese, sliced thin; To taste; fresh grated Parmesan cheese; 1 Tbs fresh thyme for garnish (optional)

Elyse Rose @elyserose

USA

I love all things French onion, so I thought I would give this a try.

Elyse Rose @elyserose

USA

I love all things French onion, so I thought I would give this a try.

Saved

Ingredients

Onions 1 hour / Total 2 hours

1 pound(or so) back of thin chicken breasts or chicken cutlets
1 tspsalt
1 tspblack pepper
1 cupAP flour
2eggs, beaten
1 1/2 cupsItalian breadcrumbs, preferably panko
1 tspItalian seasoning
1/2 cupfresh grated Parmesan cheese
2 cups(maybe more) frying oil
Carmalized Onions
3yellow onions, sliced very thin (mandolin or slicer preferred)
1 tspsalt
1/2 tspblack pepper
2 Tbsunsalted butter
1 Tbsolive oil
1-2 TbsWorcestershire sauce
Topping
6 ozGruyère cheese, sliced thin
To taste; fresh grated Parmesan cheese
1 Tbsfresh thyme for garnish (optional)

Saved

Steps

Onions 1 hour / Total 2 hours

1

Slice onions as thin as possible, preferably using a mandolin or slicer attachment. Melt butter and oil in a pan over medium heat. Add the sliced onions, salt & pepper to the pan. Stir frequently for about 5 minutes until they begin to soften. Reduce the heat to medium-low or low. Continue to cook, stirring occasionally (every few minutes), for 45 to 105 minutes. The goal is a slow transformation; avoid turning the heat up too high, which can burn them.
2

As the onions cook down, brown bits (called "fond") will form on the bottom of the pan. Scrape these bits up and stir them back into the onions. If they start to stick or burn, add the Worcestershire sauce and even beef broth if needed.
3

Preheat oven to 425. Set up your station: pound cutlets and salt and pepper. Set up flour, egg & breadcrumb stations. Add Italian seasoning & Parmesan cheese to breadcrumbs. Dredge each breast in flour, dip in beaten egg, then coat in the breadcrumb–Parmesan mixture.
4

Heat olive oil in a large skillet over medium heat. Pan-fry chicken 3 to 4 minutes per side until golden brown. Transfer to the sheet pan or cooling rack. Spoon about ¼ to ½ cup onion mixture over each cutlet.
Top with Gruyère and a sprinkle of Parmesan. Bake 10 to 12 minutes, until cheese is melted and bubbly and chicken is cooked through. Garnish with parmesean and thyme (if desired).