Rinse the white rice under cold water. Combine with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce to lowest heat, cover, and simmer for 18 minutes. Let rest off heat for 5 minutes, then fluff.

Pat the chicken cutlets dry, season with salt and pepper, and dredge lightly in 1 tbsp of flour. Heat olive oil in a skillet over medium-high heat. Sear cutlets for 4-5 minutes per side until a golden-brown crust forms. Remove and set aside.

Reduce heat to medium. Melt butter in the skillet. Add sliced yellow onions and cook for 5-7 minutes until completely soft and translucent.

Sprinkle the remaining 2 tbsp of flour over the onions and stir for 1 minute. Slowly whisk in the chicken broth, scraping up the browned bits from the pan. Simmer until slightly thickened.

Stir in the heavy cream and reduce heat to low. Simmer for 3 minutes. Return the chicken to the skillet, smothering it completely in the sauce. Serve over the fluffy white rice and garnish with chopped green parsley and coarse cracked black pepper.