Chicken Berlin

Preheat oven to 225 F.

Break the egg into a shallow dish, add the water, and beat until combined. Set aside.

In another shallow dish, mix the breadcrumbs, some salt and pepper, and the dried ground thyme. Set aside.

Take a chicken cutlet, dip it in the egg mixture and flip it to coat both sides. Then dredge it in the breadcrumb mixture, making sure it is completely coated. Set aside on a plate. Do this with the rest of the chicken cutlets.

Heat oil in a large skillet on medium-high heat until it bubbles when you drop some of the breadcrumbs in it. Place your chicken cutlets into the hot oil and cook until browned on both sides. Place on a baking sheet topped with a metal cooling rack. Place in the oven. This is the chicken schnitzel component of your Chicken Berlin.

In a smaller saute pan, melt the butter. Add the onions and apples. Cook, stirring occasionally, until the onions are slightly caramelized and the apples are soft. This could take a while, be patient.

Once the onions and apples are ready, take your chicken schnitzel out of the oven. Place a slice of Jarlsberg on each chicken cutlet. Top with a fourth of the onion-apple mixture. Enjoy!

I usually serve this with warm German potato salad and a side salad with a dill dressing.