FINELY crush 1 cup French-fried onions. Place in pie plate; stir in cilantro, chili, cumin, salt. Reserve remaining onions.
DIP chicken into beaten egg, then into crumb mixture, pressing gently to coat lightly.
HEAT oil in nonstick skillet over medium-high heat. Saute chicken for 10 min. (no longer pink) Turn once. Sprinkle with cheese and remaining onions. Cook, covered, until cheese melts. Serve with salsa. Garnish with cilantro sprigs, if desired.