Breaded Chicken Cutlets in Cream of Chicken Sauce

Carol Perricone

By
@coolbaker1

When I got married 35 years ago, my mother-in-law gave me this recipe that she made up, and told me it was Gerald's favorite.

She was right, as he still requests it regularly. Our 2 girls loved it growing up also.

Hope you like it as much as we do.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 lb
thin sliced chicken cutlets
1 c
italian bread crumbs
2
eggs, beaten
3 1/3 c
water
2 Tbsp
butter
1 1/2 c
white rice
1 can(s)
cream of chicken soup
1/2 can(s)
water (soup can)
1/4 c
white wine (i use pinot grigio)
vegetable oil for frying cutlets

Directions Step-By-Step

1
In a large frying pan, heat vegetable oil while preparing cutlets.

In 2 separate dishes, place bread crumbs and eggs.
Dip each cutlet in beaten egg, then bread crumbs.
2
Place in frying pan and cook until chicken is browned on both sides. Drain on paper towels.
3
Spray a casserole dish with cooking spray, put in cream of chicken soup, and water and stir until blended. Add white wine.

Place cooked chicken in casserole, cover, a bake in a 350 degree oven for about 20 minutes, until heated through.
4
Make rice: In a 2 qt. pot, put 3 1/3 cups of water, and butter. Bring to a boil, and add rice. Simmer, covered, 20 minutes. Serve with chicken.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids