-
1
Make the fried onions: Heat up to 1 quart of vegetable oil (2 to 3 inches deep) in a deep saute pan or skillet until it reaches about 350 degrees F.
-
2
Put the flour in a bowl and season with salt and pepper.
-
3
Add the julienne onions and toss to coat.
-
4
In batches, being careful not to crowd, add the onions to the hot oil to fry, making sure to lightly shake off excess flour prior to putting them in.
-
5
When they are golden brown but not dark brown, 3 to 4 minutes per batch, use a slotted spoon to carefully remove the onions to paper towels.
-
6
When the onions are done, give them a rough chop and set aside.
-
7
Add the bacon and minced red onion to a nonstick saute pan and cook over medium heat until the onion is translucent, about 5 minutes.
-
8
Add the sugar, 2 cups water and the tomato puree and reduce the mixture until it thickens, another 5 to 8 minutes.
-
9
Add all the citrus juices and stir well to combine.
-
10
Remove from the heat and set aside.
-
11
Heat the remaining 1/4 cup oil in a nonstick skillet over medium heat.
-
12
Season the chicken breast with salt and pepper.
-
13
Fill one shallow bowl with the beaten egg and milk, and fill a second with the fried onions.
-
14
Individually, dip the chicken breasts into the egg, then press into the fried onion.
-
15
Place the chicken breasts in the heated skillet and cook until golden, about 10 minutes per side, carefully turning once.
-
16
Pour the glaze over the breasts to serve.
-
17
It goes great with rice or mashed potatoes.
