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Chicken Cutlets With Mushroom Sauce

Global.Potpourri's picture
Ingredients
  Chicken breasts 4 Large, skinned, boned, and halved lengthwise
  All purpose flour 1⁄4 Cup (4 tbs)
  Eggs 2 , beaten
  Milk 2 Tablespoon
  Fine dry bread crumbs 1 Cup (16 tbs)
  Cooking oil 1⁄4 Cup (4 tbs)
  Mushroom sauce 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Ingredient: 
Chicken

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