Chicken Cutlets n’ Eggs

"Chicken Cutlets n' Eggs." It's like if breakfast and dinner had a baby and decided to sprinkle it with a bit of magic - and by magic, I mean garlic, butter, and cheese. This isn't your grandma's breakfast, folks, unless your grandma was a rebel who understood the art of merging the first meal of the day with the last. I mean, come on, chicken and eggs together? It's the kind of combo that raises eyebrows and appetites.

So, here's the lowdown on what you'll need to pull off this gastronomic feat: a single chicken breast (because we're sophisticated and portion-controlled), three eggs (because one is never enough), a cup of panko bread crumbs for that crispy goodness, and a host of other characters like yellow onion, grape tomatoes, feta cheese, and a bunch of seasonings to make your taste buds sing. Oh, and don't forget the butter and extra virgin olive oil - because why choose between the two when you can have both?

Now, onto the "how-to" part, which is surprisingly not rocket science. First, play surgeon and slice that chicken breast into two thinner pieces - think of it as giving your chicken a makeover. Then, get your onions and tomatoes ready for their supporting roles. You'll be juggling two mixing bowls like a culinary circus act, one for the panko and seasonings, and the other for the egg that's about to take a dip. Coat your chicken cutlets like you're dressing them for a winter storm in breadcrumb land. Heat up your butter and oil in a cast iron pan until they're harmoniously melted. Cook those breaded beauties and then, in a bold move, crack two eggs over them in the pan. If the eggs decide to wander off to the sides, let them be free spirits. After a quick broil in the oven, assemble your creation with all the fixings and voilà, you've got a meal that defies the boundaries of traditional meal times. And yes, it was my breakfast, but who's to say it can't be dinner, too?

Yield: 2

Author: Sippin Foodie

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Chicken Cutlets n’ Eggs

I don’t have any other way to put it, besides that chicken and eggs are phenomenal together. Ya gotta do it right though. Add the garlic, the butter, the cheese, make it into a ridiculous dinner breakfast combo like no other. Eat it any time of day, no judgment here. In fact, this was my breakfast today….you see the egg? Yup, so we can call it breakfast.

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 1 chicken breast
• 3 eggs
• 1 cup panko bread crumbs
• 1/2 Yellow Onion
• 5-10 small grape tomatoes
• Feta cheese
• 1 tbsp butter
• Extra virgin olive oil
• Salt & Pepper
• Garlic Powder
• Red pepper flakes
• Parsley

Instructions

1. Cut the chicken breast in half length wise, to create two smaller/thin slabs of chicken.
2. Chop the onions and tomatoes and set aside.
3. In two mixing bowls, add panko bread crumbs in one, with garlic powder, salt and pepper. Then add an egg in the other. Scramble the egg.
4. Add butter and evoo to a medium cast iron pan, let the butter fully melt.
5. While that’s melting, dip the chicken in the egg mixture then the breadcrumbs, covering all sides of the chicken. Press down good if you need to really get the bread crumbs to stick.
6. Place the onions in the pan once it starts sizzling. Then add the chicken. Cook for about 5 min then flip the chicken over and cook for another 5.
7. Crack two eggs on top of the chicken. They’ll most likely slide off onto the sides of the pan, that’s okay. *you can also cook the eggs separately if you’d like, I just found it easier to use one pan*
8. Move the pan to the oven and broil for about 2-3 min until the eggs are cooked to your liking.
9. Remove the pan. Add the chicken to a plate with sautéed onions, and then carefully scoop the yolk (or the entire egg) out and place it on top of the chicken. Add feta cheese, tomatoes, red pepper flakes and parsley. Enjoy!

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