Directions

1. In a small 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, about 20 minutes, be patient.
2. Break the egg into a shallow dish, add the water, and beat until combined.
3. In another shallow dish, mix the breadcrumbs, some salt and pepper, and the dried ground thyme.
4. Dip a chicken cutlet into 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 cooling rack over a plate or cookie sheet. Do this with the rest of the chicken cutlets. Let them dry 5 minutes.
5. Heat oil in a large skillet on medium-high heat until it bubbles when you drop some of the breadcrumbs in it. Cook the chicken cutlets until browned on both sides, about 2-3 minutes each side.
6. Plate the chicken cutlets, place a slice of cheese on each one and top with of the onion-apple mixture.