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1
Preheat oven to 225 F.
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2
Break the egg into a shallow dish, add the water, and beat until combined.
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3
Set aside.
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4
In another shallow dish, mix the breadcrumbs, some salt and pepper, and the dried ground thyme.
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5
Set aside.
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6
Take a chicken cutlet, dip it in the egg mixture and flip it to coat both sides.
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7
Then dredge it in the breadcrumb mixture, making sure it is completely coated.
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8
Set aside on a plate.
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9
Do this with the rest of the chicken cutlets.
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10
Heat oil in a large skillet on medium-high heat until it bubbles when you drop some of the breadcrumbs in it.
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11
Place your chicken cutlets into the hot oil and cook until browned on both sides.
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12
Place on a baking sheet topped with a metal cooling rack.
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13
Place in the oven.
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14
This is the chicken schnitzel component of your Chicken Berlin.
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15
In a smaller saute pan, melt the butter.
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16
Add the onions and apples.
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17
Cook, stirring occasionally, until the onions are slightly caramelized and the apples are soft.
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18
This could take a while, be patient.
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19
Once the onions and apples are ready, take your chicken schnitzel out of the oven.
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20
Place a slice of Jarlsberg on each chicken cutlet.
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21
Top with a fourth of the onion-apple mixture.
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22
Enjoy!
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23
I usually serve this with warm German potato salad and a side salad with a dill dressing.
