We only used 2 chicken cutlets for us and used the above recipe for the gravy and onions. Perhaps you may want to double the onion and gravy recipe when using more cutlets.

2 medium yellow onions, thinly sliced into rings
3 tbs butter
1 cup plus 3 tbs beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tbs oil
Salt and pepper, to taste
1 tsp Italian blend herbs/Italian seasoning (or 1/4 tsp dried basil + 1/2 tsp dried oregano)
2 tbs flour
4 slices of provolone cheese
4 slices of Swiss cheese
3/4 cup of shredded Parmesan cheese
Fresh thyme or parsley and cracked black pepper for topping (optional)

2 medium yellow onions, thinly sliced into rings 3 tbs butter 1 cup plus 3 tbs beef broth, divided 4 boneless skinless chicken breasts, pounded to even thickness 1 tbs oil 1 tsp Italian blend herbs/Italian seasoning (or 1/4 tsp dried basil + 1/2 tsp dried oregano) 2 tbs flour 4 slices of provolone cheese 4 slices of Swiss cheese 3/4 cup of shredded Parmesan cheese

1. Preheat oven to bake at 400° or broil on low. In a large oven-safe skillet over medium-high heat, melt butter. Add onions and 3 tbs of beef broth and sauté the onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer unti browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is ok).
3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to the pan and spoon some of the sauce over each piece of chicken.
4. Top chicken with one slice of provolone each, then one slice of Swiss, then 1/4 of the Parmesan cheese. Transfer skillet to your pre-heated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
5 spoon some of the onions and gravy over the top of the chicken, garnish with time or parsley and cracked black pepper, and serve