Breaded Chicken Cutlets in Cream of Chicken Sauce

7
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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1In 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.
2Place in frying pan and cook until chicken is browned on both sides. Drain on paper towels.
3Spray 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.
4Make 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 Breaded Chicken Cutlets in Cream of Chicken Sauce

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