Chicken Cutlets with Mushroom Sauce-Connie's
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Family Tested & Approved
large chicken breasts, skinned, deboned and halved lenghtwise
fine dry bread crumbs
sliced, fresh mushrooms
Pound halved chicken breast to 1/2 inch thickness.
Coat chicken with flour.
Dip in a mixture of eggs and milk.
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.
Add milk, salt and pepper.
Cook and stir until boiling.
Turn down heat and warm through; do not boil!
Serve with warm chicken cutlets.