CHICKEN CUTLETS WITH MUSHROOM SAUCE

Chicken Cutlets With Mushroom Sauce image

Provided by capt_tripp86

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 14

4 large boneless skinless chicken breasts, halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tablespoons milk
1 cup fine breadcrumbs
1/4 cup olive oil or 1/4 cup vegetable oil
2 tablespoons butter
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream

Steps:

Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
MUSHROOM SAUCE:.
Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.