Post by wilderness on Sept 27, 2018 9:22:33 GMT -5
Galleria Chicken Cutlets-Tammy
4-6 chicken breasts, skinless, boneless
1 1/2 c. dry breadcrumbs
1/2 c. grated Parmesan cheese
2 T. parsley flakes
1/2 t. garlic salt
2 eggs, beaten with 1 T. water
4 T. oil
1 c. sliced mushrooms
1/2 c. butter
5-6 T. lemon juice
Divide each breast into 4 cutlets. Combine the breadcrumbs, cheese, parsley and garlic salt in a shallow dish. In another dish combine eggs with water. Dip each cutlet into egg mixture then into crumb mixture. Heat oil in a skillet. Brown cutlets on each side. Place in a 9 x 13 baking dish. Saute fresh mushrooms briefly in skillet to soften. Spoon over chicken. In a small pan melt butter, add lemon juice. Pour over chicken. Bake 20-25 minutes at 350*
4-6 chicken breasts, skinless, boneless
1 1/2 c. dry breadcrumbs
1/2 c. grated Parmesan cheese
2 T. parsley flakes
1/2 t. garlic salt
2 eggs, beaten with 1 T. water
4 T. oil
1 c. sliced mushrooms
1/2 c. butter
5-6 T. lemon juice
Divide each breast into 4 cutlets. Combine the breadcrumbs, cheese, parsley and garlic salt in a shallow dish. In another dish combine eggs with water. Dip each cutlet into egg mixture then into crumb mixture. Heat oil in a skillet. Brown cutlets on each side. Place in a 9 x 13 baking dish. Saute fresh mushrooms briefly in skillet to soften. Spoon over chicken. In a small pan melt butter, add lemon juice. Pour over chicken. Bake 20-25 minutes at 350*
