• 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


Serves: 4


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.