Chicken Cutlets with Lime and Dill Mayo and Pickled Red Onions

In a moment of curiosity, I made a batch of pickled onions from a recipe I found on Bon Appetite.  I didn’t have much to do with them once they were in the jar so I threw together a quick chicken recipe that’s easy to make on a weeknight.  As it turns out, the onions aren’t necessary, you can enjoy this meal without them.  You can also make the mayonnaise a day in advance.

For the mayonnaise:

  • 1 C mayonnaise
  • Zest of one lime
  • Juice of one lime
  • 2 cloves garlic, minced
  • ½ t dried dill
  • ¼ t ground pepper

For the chicken:

  • 2 eggs
  • ¼ C milk
  • 1 C breadcrumbs
  • ¼ C extra-virgin olive oil
  • 1 lb chicken breasts thin slices

For the onions (optional):

Combine mayonnaise ingredients and chill in refrigerator for at least 30 minutes

Combine the eggs and milk in a shallow plate.  In a second plate, spread the breadcrumbs in a thin layer.  Dip each chicken breast slice in the egg mixture to coat on both sides.  Coat each side with breadcrumbs.

Heat olive oil over medium heat.  When the oil is warm, cook the chicken for 2 minutes on each side.

Serve with the mayonnaise and pickled onions, if using.

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