I don't know why but I haven't made this dish in several years. I think I just forgot about it and it deserves to be remembered. It's so easy and really delicious. I am going to add it back into my regular repertoire. I had a friend over for dinner tonight and she said it was her favorite dish so far that I've made....so with that sort of praise how can I not make it more often?
1 lb chicken cutlets or chicken tenders
1 cup flavored bread crumbs
2 eggs beaten
2 large onions sliced thinly
2 cups beef broth
1/4 cup vegetable oil + 2 Tbl
2 Tbl butter
Preheat oven to 400 degrees. Dip cutlets in beaten egg and then dredge in bread crumbs. Heat oil in large skillet and fry cutlets until browned on both sides (it's not necessary to cook the chicken through). Remove cutlets and drain on paper towel and n transfer into a deep casserole dish or dutch oven, set aside. Clean out skillet and add 2 Tbl of butter and 2 Tbl of vegetable oil and heat over med high heat. Add sliced onions to skillet and cook stirring often until onions are a dark golden brown and caramelized. Spoon caramelized onions over chicken cutlets and then pour beef broth over the top of the onions. Cover and transfer dish to preheated oven and bake for 45 min - 1 hr. Remove from oven and serve chicken and onions over cous cous spooning extra liquid over the top......the cous cous will soak up the liquid. Enjoy!