Chicken Cutlets With Mushroom Sauce
|Chicken breasts||4 Large, skinned, boned, and halved lengthwise|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Mushroom sauce||1⁄4 Cup (4 tbs)|
Pound halved chicken breasts to 1/2-inch thickness.
Coat with flour.
Dip in a mixture of eggs and milk.
Coat with fine dry bread crumbs.
Fry cutlets, four at a time, in hot oil till golden brown, about 5 minutes per side.
Remove to warm platter; keep warm.
Serve with Mushroom Sauce.