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Galleria Chicken Cutlets (T&T)

Source of Recipe

internet


Recipe Introduction

Tried and True...this is a keeper!!!

List of Ingredients

4-6 chicken breasts
1-1/2 cups dry bread crumbs
1/2 cup grated parmesan cheese
2 Tablespoons parsley flakes
1/2 teaspoon garlic salt
2 eggs, beaten
1 Tablespoon water
4 Tablespoons cooking oil
1 cup sliced mushrooms
1/2 cup butter
5-6 Tablespoons lemon juice


Recipe

Divide each chicken breast into 4 cutlets.

Combine bread crumbs, parmesan, parsley and garlic salt. Mix beaten egg and water. Dip each cutlet into egg mixture, then into crumb mixture.

Heat oil in skillet and brown cutlets on each side until golden brown.

Remove cutlets to 9x13 baking dish. You can use canned mushroom or fresh mushrooms. If using fresh mushrooms, saute them in oil "briefly". Then spoon over chicken. If using canned mushrooms, they can just be spooned onto chicken.

In a small saucepan, melt butter with lemon juice (this can also be done in the microwave). Pour over chicken and mushrooms.

Bake at 350 for 20-25 minutes. If prepared ahead and refrigerated, cook for 30-35 minutes.

ShellSue's Notes: I have used the canned mushrooms with garlic as well. Enjoy, this is a great recipe that I make for company! It is always a winner!

My notes: I used 4 large chicken breasts. I used 1 C. of bread crumbs and it was just enough. I used 8 oz. fresh mushrooms that I sliced & sauteed in a little margarine.
Also, refrigerate the breaded chicken for about 30 mins. to help keep the breading on the chicken and out of the frying pan. It really helps!!

I served this over rice that I cooked with chicken broth for extra flavor. It's a KEEPER!!!