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Sunday dinner.


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.



  • 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



  1. Preheat oven to 325 degrees F. Line a cookie sheet with tin foil or parchment paper.
  2. Soak the cutlets in milk. Mix the breadcrumbs, flour, salt and pepper together in a bowl.
  3. Take the soaked cutlets out of the milk and roll in breadcrumbs before putting on the prepared cookie sheet.
  4. Bake about 10 minutes or longer depending on the thickness of the cutlets.

Cheddar Beer Sauce

  1. In a small saucepan over medium heat, melt the cheese and Worcestershire stirring constantly.
  2. Add in the beer and continue stirring or whisking for a smooth sauce.
  3. Stir in the Wondra flour to help thicken up the sauce before adding the mustard powder.
  4. 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.



Weeknight dinner.