In college, my best friend used to cook these great meals in our tiny kitchen. She would whip out eggplant parm and it was always so yum. She really was the one who inspired me to cook. As I learned a few tips from her I learned to love cooking and also took some of her great recipes with me when I graduated. We are still BFF and text each other daily, multiple times, and share almost daily what we are making for dinner. It's fun. This recipe is one from her family and it has become a favorite in my family.
1 lb chicken cutlets ( thinly sliced, slice in half or pound down if you don't get them from the butcher that way)
bread crumbs
eggs beaten with a little water
flour
fresh sauteed mushrooms
white wine
chicken stock
s & p
1. Dredge cutlets in flour, dip in egg wash then coat in bread crumbs. In a frying pan, heat olive oil until hot. Cook cutlets for a few minutes on both sides to brown and secure bread crumbs. Place in a glass baking dish. Cook in batches until all chicken is browned. Season with S & P.
2. Place mushrooms on top of chicken and pour about 1 c of white wine and 1 c. of stock over the chicken. cover with foil and bake for about 45 minutes at 325 - last few minutes remove foil to brown....add more stock and wine as needed
I serve over mashed potatoes or brown rice with a nice zucchini or broccoli on the side.
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