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chicken cutlets with mushroom sauce-connie's

(1 rating)
cottman avatar
Recipe by
Connie Ottman
@cottman
Orlando, FL

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!

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 20 Min
method Pan Fry

Ingredients For chicken cutlets with mushroom sauce-connie's

  • 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

  • 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!
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