Crispy Chicken Cutlet with French Onion Sauce & Melty Cheese

Crispy Chicken Cutlet topped with French Onion Sauce and Melty Cheese. This dish combines the satisfying crunch of perfectly cooked chicken cutlets with the rich, savory flavors of caramelized onions and gooey cheese. Perfect for family dinners or special occasions, this recipe serves five and is sure to impress!

Ingredients

For the Chicken Cutlets:

• 5 boneless, skinless chicken cutlets (about 1.5 pounds)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 large eggs
• 2 cups panko breadcrumbs
• ½ cup olive oil for frying

For the French Onion Sauce:

• 2 large yellow onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
• Salt and pepper to taste

For Topping:

• 1 cup Gruyère cheese, shredded (or Swiss cheese)
• Fresh parsley for garnish (optional)

Grocery List

• Proteins:
  • Boneless, skinless chicken cutlets
• Produce:
  • Yellow onions
  • Fresh parsley (optional)
• Dairy:
  • Eggs
  • Unsalted butter
  • Gruyère cheese
• Pantry Staples:
  • All-purpose flour
  • Panko breadcrumbs
  • Olive oil
  • Worcestershire sauce
  • Balsamic vinegar
  • Smoked paprika
  • Dried thyme
  • Salt and pepper

Cooking Guide

Preparation Time:

• Prep: 15 minutes
• Cook: 30 minutes
• Total: Approximately 45 minutes

Instructions:

1. Prepare the Chicken Cutlets:
   • If the chicken cutlets are not uniformly thin, place them between two sheets of plastic wrap and pound them to about half an inch thick.
   • Set up a breading station: In one bowl, mix flour, salt, pepper, and smoked paprika. In another bowl, beat the eggs. In a third bowl, place panko breadcrumbs.
   • Dip each chicken cutlet first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs.
2. Fry the Chicken:
   • Heat olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken cutlets in batches (do not overcrowd).
   • Cook for about 3–4 minutes on each side until golden brown and cooked through. Remove from skillet and place on paper towels to drain excess oil.
3. Make the French Onion Sauce:
   • In the same skillet, reduce heat to medium and add butter and olive oil.
   • Add sliced onions and a pinch of salt; sauté until caramelized (approximately 15–20 minutes), stirring occasionally.
   • Once onions are tender and golden brown, stir in Worcestershire sauce, balsamic vinegar, thyme, salt, and pepper. Cook for an additional minute.
4. Assemble the Dish:
   • Preheat your oven’s broiler.
   • Place fried chicken cutlets on a baking sheet. Top each cutlet generously with the caramelized onion mixture and sprinkle with shredded Gruyère cheese.
   • Broil in the oven for about 2–3 minutes or until cheese is melted and bubbly.
5. Serve:
   • Garnish with fresh parsley if desired and serve hot.

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
• Protein: 40 g
• Fat: 30 g
• Carbohydrates: 35 g
• Sodium: 800 mg
• Cholesterol: 150 mg

Tips & Notes

• For extra flavor, consider adding minced garlic to the onion mixture while sautéing.
• If you prefer a healthier version, bake the breaded chicken cutlets at 400°F for about 20–25 minutes instead of frying.
• Feel free to substitute Gruyère cheese with mozzarella or cheddar based on your preference.

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