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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Pound halved chicken breast to 1/2 inch thickness.

2Coat chicken with flour.

3Dip in a mixture of eggs and milk.

4Coat with bread crumbs.

5Fry cutlets, four at a time, in hot oil until golden brown, about 5 minutes per side.

6Remove to warm platter; keep warm. Serve with mushroom sauce.

7Mushroom Sauce-RECIPE BELOW:

8Cook mushrooms and onions in butter until tender.

9Stir in flour.

10Add milk, salt and pepper.

11Cook and stir until boiling.

12Stir in sour cream.

13Turn down heat and warm through; do not boil!

14Serve with warm chicken cutlets.

15Enjoy!

About this Recipe

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