Chicken cutlets with onions

Name: Chicken cutlets with onions
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: Chicken breast sliced 1.3 lbs; White wine 1.8 oz; Type 00 flour to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Yellow onions 2; Water 1 cup; Extra virgin olive oil 3 spoonfuls; Fine salt to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 55 min
Serving: 4
Cost: Low

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PRESENTATION

Recipe by
Luisa Orizio

Chicken cutlets with onions come together in one pan and finish with a sauce creamy enough that bread at the end isn't optional — it's the point. Chicken breast cutlets are dredged in flour, browned until golden, then cooked down with white wine, which keeps the meat tender rather than tight. The onions stew slowly alongside, turning sweet and soft in a way that does real work in the pan.

That pan sauce is worth paying attention to. The white wine reduces with the stewed onions into something cohesive and scoopable — the source calls out bread specifically, which is a good sign. Potatoes, mashed or roasted, and whatever vegetables are in season all fit here, but bread is the one worth having ready.

INGREDIENTS

For the cutlets: Chicken breast 1.3 lbs (600 g) - sliced; White wine 1.8 oz (50 g); Type 00 flour to taste; Extra virgin olive oil 2 spoonfuls; Fine salt to taste

For the onions: Yellow onions 2; Water 1 cup (250 g); Extra virgin olive oil 3 spoonfuls; Fine salt to taste

Preparation

How to prepare Chicken cutlets with onions

To prepare the chicken cutlets with onions, first halve the onions 1, peel them and slice them with a mandoline 2: you should obtain very thin slices 3.

Put the onions in a large skillet with a drizzle of hot oil 4, then add the salt 5 and the water 6.

Cover with a lid 7 and cook over low heat for 30-40 minutes. In the meantime, flour the chicken slices 8 and lay them on a tray 9, taking care to remove excess flour.

When the onions are cooked and very soft 10, remove them from the skillet and set aside. In the same skillet heat another drizzle of oil, then add the floured chicken slices 11 and brown over high heat for 5 minutes. At this point deglaze with the white wine 12 and let it evaporate completely.

Salt and finish cooking the cutlets, adding the braised onions during the last 5 minutes 13 14. Your chicken cutlets with onions are ready to be served piping hot 15!

Storage

It is recommended to eat the chicken cutlets with onions immediately because the meat will tend to toughen once cooked. If necessary, you can store them in the refrigerator for 1-2 days.

Freezing is not recommended.