Breaded Cutlet with Caramelized Onions
Golden-fried breaded cutlet topped with sweet caramelized onions, served with rye bread and fresh microgreens for a hearty, satisfying meal.
- Total time
- 35 min
- Servings
- 1
- Calories
- 620
- Protein
- 42g
Ingredients
- 1 cutlet (about 5 oz) thin-cut pork or chicken cutlet
- ¼ cup all-purpose flour
- 1 large egg
- ½ cup breadcrumbs
- 1 large onion
- 2 tablespoon butter
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon oil for frying
- ½ ounce microgreens
Instructions
- 1
Slice onion thinly and cook in butter over medium-low heat for 15 minutes, stirring occasionally, until golden and soft.
- 2
Set up three shallow dishes with flour, beaten egg, and breadcrumbs mixed with salt and pepper.
- 3
Coat cutlet in flour, shake off excess, dip in egg, then press into breadcrumbs thoroughly.
- 4
Heat oil in a skillet over medium-high heat and fry cutlet 3–4 minutes per side until golden brown.
- 5
Place cutlet on serving plate, top with warm caramelized onions and microgreens.
- 6
Serve immediately with sliced rye bread on the side.
Tools you’ll need
- large skillet
- three shallow dishes
- cutting board
- chef's knife
- tongs
- paper towels
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