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

  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!

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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