Serve with Cuban black beans and rice for a complete island meal.
Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice , and 2 teaspoons kosher salt until smooth. , pounding to an even thickness of about 1/4 inch .
Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.
Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering. Working in batches if necessary to prevent crowding the pan, add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.
In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.
Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges.The marinade can be blended in advance and refrigerated for up to 5 hours before using. However, it is best not to marinate the chicken for much longer than the recommended 30 minutes.Amazing! I love it!