CHICKEN CUTLETS WITH MUSHROOM SAUCE-CONNIE'S

Chicken Cutlets with Mushroom Sauce-Connie's image

Provided by Connie Ottman @cottman

Categories Chicken

Number Of Ingredients 15

4 - large chicken breasts, skinned, deboned and halved lenghtwise
1/4 cup(s) all-purpose flour
2 - beaten eggs
2 tablespoon(s) milk
1 cup(s) fine dry bread crumbs
1/4 cup(s) cooking oil
- mushroom sauce
1/2 cup(s) sliced, fresh mushrooms
1/4 cup(s) onion, chopped
2 tablespoon(s) butter
1 tablespoon(s) all-purpose flour
1 cup(s) milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) pepper
1/2 cup(s) sour cream

Steps:

Pound halved chicken breast to 1/2 inch thickness.
Coat chicken with flour.
Dip in a mixture of eggs and milk.
Coat with bread crumbs.
Fry cutlets, four at a time, in hot oil until golden brown, about 5 minutes per side.
Remove to warm platter; keep warm. Serve with mushroom sauce.
Mushroom Sauce-RECIPE BELOW:
Cook mushrooms and onions in butter until tender.
Stir in flour.
Add milk, salt and pepper.
Cook and stir until boiling.
Stir in sour cream.
Turn down heat and warm through; do not boil!
Serve with warm chicken cutlets.
Enjoy!