Crispy Chicken Cutlet with French Onion Sauce & Melty Cheese

Directions

1. 1

   Sharpen your knife, slice the onions, add the oil to a saute pan on medium heat then cook them with a dash of salt for about 15 minutes until very soft and caramalisation starts.

2. 2

   Turn heat up slightly, add the sugar and butter and cook for an additional 10 min until golden.

3. 3

   Deglaze with the wine then add the stock simmering to form a rich onion sauce.

4. 4

   In the meantime working in batches dredge the cutlets in flour egg then breadcrumbs - add an ample amount of veg oil to a cast iron pan and fry on medium heat (make sure the oil is hot) for 2-4 mins per side depending.

5. 5

   Place the cheese on cutlets and place under the grill to melt.

6. 6

   Plate the sauce then the chicken and top with herbs.