Originally aired February 10, 2012
- 1 pound chicken cutlets
- Salt and pepper
- 1 cup flour
- 1 egg
- 1 cup plain breadcrumbs
- Olive oil, for shallow frying
- For the sauce:
- 2 cups water
- 1 cup white wine
- 2 teaspoons chicken bouillon
- 1/2 pound mushrooms, cleaned and sliced
Preheat oven to 350F.
Season chicken cutlets with salt and pepper. Set up three dishes for dredging cutlets: one with the flour, one with the egg mixed with 2 tablespoons of water and the third with the breadcrumbs. Dip the cutlets in the flour, then the egg, then the breadcrumbs and place on a platter. Let dry 10 minutes.
Heat a thin layer of oil in a skillet over medium to medium-high heat. Fry the cutlets and place in a baking dish.
In a small saucepot, combine water, wine and bouillon. Bring to a boil, add mushrooms and let simmer for 2 minutes. Pour sauce over the chicken and cover dish. Bake for 1 hour.