Chicken Cutlets with Mushroom Sauce-Connie's

Connie Ottman

By
@cottman

Found in mom's old recipe book, this recipe is a keeper. Do not know the origination but it's been in the family for decades. Enjoy!


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Comments:

Serves:

8

Prep:

20 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

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

Directions Step-By-Step

1
Pound halved chicken breast to 1/2 inch thickness.
2
Coat chicken with flour.
3
Dip in a mixture of eggs and milk.
4
Coat with bread crumbs.
5
Fry cutlets, four at a time, in hot oil until golden brown, about 5 minutes per side.
6
Remove to warm platter; keep warm. Serve with mushroom sauce.
7
Mushroom Sauce-RECIPE BELOW:
8
Cook mushrooms and onions in butter until tender.
9
Stir in flour.
10
Add milk, salt and pepper.
11
Cook and stir until boiling.
12
Stir in sour cream.
13
Turn down heat and warm through; do not boil!
14
Serve with warm chicken cutlets.
15
Enjoy!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Heirloom