CHICKEN CUTLETS WITH MUSHROOM SAUCE
Servings: 8

4 large chicken breasts, skinned, boned, and halved lengthwise
1/4 cup all-purpose flour
2 beaten eggs
2 tblsp milk
1 cup fine dry bread crumbs
1/4 cup cooking oil
FOR THE MUSHROOM SAUCE:
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
2 tbsp butter
1 tbsp all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dairy sour cream

Pound halved chicken breasts to 1/2-inch thickness. Coat with flour. Dip in a mixture of eggs and milk. Coat with fine dry bread crumbs.

Fry cutlets, four at a time, in hot oil till golden brown, about 5 minutesper side. Remove to hot platter; keep warm. Serve with Mushroom Sauce.

TO PREPARE THE MUSHROOM SAUCE

Cook mushrooms and onion in butter until tender.

Stir in flour. Add milk, salt, and pepper. Cook and stir till boiling.

Stir in sour cream. Heat through; DO NOT BOIL.