Smothered Chicken Cutlets

If you grew up in the South, you've probably had smothered pork chops more times than you care to remember.  I added mushrooms to mine, and used chicken instead, but it still reminds me of home.

For two, you'll need:

+ 2 chicken breasts, butterflied

+ flour

+ eggs

+ bread crumbs

+ S&P

+ olive oil, 3-4 tablespoons

+ fresh thyme, 4-5 sprigs

+ cremini mushrooms, sliced, 7-8 (you can use another variety of mushroom, if you want, but steer clear of white, button mushrooms-- they have absolutely no flavor)

+ 1 small onion, thinly sliced (white or yellow)

+ garlic, 1-3 cloves, thinly sliced

+ butter, 3 tablespoons

Set up dredging stations with the flour, eggs and bread crumbs.  Season the flour and breadcrumbs liberally with S&P.  Dredge the cutlets first in flour, then in eggs, and finally in breadcrumbs, shaking off the excess each time.  Pan fry the cutlets in olive oil on medium-heat heat, for about 4 minutes on each side.  Drain on paper towels.

In a skillet, melt the butter.  Add the onions; saute until translucent.  Add the garlic and thyme (don't strip the leaves off- we'll remove the stems at the end of the cooking process).  Add the mushrooms, and continue to saute until the onions are lightly caramelized and the mushrooms are soft.  Discard the thyme; S&P to taste.

Serve the cutlets whole, with liberal amounts of the onion-mushroom mix on top.  Enjoy!