Hannah and Sheila's Chicken Cutlets in Wine

by Rachael Ray Show Staff 3:00 AM, February 10, 2012

Aired February 10, 2012

Serves 4
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.