Sunday night dinners are one of those familial traditions that I rather appreciate. Last night's main course was an amalgamation of ideas thrown into one baking dish. It worked out pretty well and I have to say I'm looking forward to scarfing down the leftovers later tonight. Turns out I ran a lot longer than I needed to yesterday so I'm taking myself shopping later to celebrate. An excellent start to the week if I do say so myself. Now on to today's recipe. This one breaks down to Panko-Breaded Baked Chicken Cutlets with Caramelized Onions and Cheddar Beer Sauce.
Ingredients:
Chicken
- 2 pounds of chicken cutlets, pounded
- 2 cups milk
- 3 cups panko bread crumbs
- 1/2 cup flour
- salt and pepper
- olive oil
Cheddar Beer Sauce
- 5-6 ounces cheddar cheese, cubed
- 6 ounces beer, any
- 2 tablespoons Wondra flour
- 2 teaspoons dried mustard powder
- 3 tablespoons Worcestershire sauce
Steps:
Chicken
- Preheat oven to 325 degrees F. Line a cookie sheet with tin foil or parchment paper.
- Soak the cutlets in milk. Mix the breadcrumbs, flour, salt and pepper together in a bowl.
- Take the soaked cutlets out of the milk and roll in breadcrumbs before putting on the prepared cookie sheet.
- Bake about 10 minutes or longer depending on the thickness of the cutlets.
Cheddar Beer Sauce
- In a small saucepan over medium heat, melt the cheese and Worcestershire stirring constantly.
- Add in the beer and continue stirring or whisking for a smooth sauce.
- Stir in the Wondra flour to help thicken up the sauce before adding the mustard powder.
- Remove from the heat and keep warm.
After taking the chicken cutlets out of the oven, arrange the chicken in a baking dish and layer with caramelized onions and cheese sauce. Slide this dish into the oven for about 10 minutes, remove and serve hot.
