Chicken Cutlets with Mushroom Sauce-Connie's

4
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!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
20 Min
Method:
Pan Fry

Ingredients

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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

How to Make Chicken Cutlets with Mushroom Sauce-Connie's

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!

Printable Recipe Card

About Chicken Cutlets with Mushroom Sauce-Connie's

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




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