Chicken Cutlets With Mushroom Sauce

• CHICKEN
• 4 large boneless skinless chicken breasts, halved lengthwise
• 1/4 cup all-purpose flour
• 2 beaten eggs
• 2 tablespoons milk
• 1 cup fine breadcrumbs
• 1/4 cup olive oil or 1/4 cup vegetable oil
• MUSHROOM SAUCE
• 2 tablespoons butter
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream

1. Pound chicken to 1/2" thickness--I do this between cellophane to avoid any mess. Coat with flour. Dip in egg/milk mixture. Coat with bread crumbs. Fry 2-4 at a time in hot oil until golden (about 5 minute per side). Remove and keep warm while frying the rest. Serve with MUSHROOM SAUCE.
2. MUSHROOM SAUCE:
3. Cook mushrooms and onion in butter until tender. Stir in flour. Add milk, salt and pepper. Cook and stir until boiling and thickening. Stir in sour cream and heat through--Do Not Boil.

chicken, chicken breasts, flour, eggs, milk, breadcrumbs, olive oil, mushroom sauce, butter, mushrooms, onion, flour, milk, salt, pepper, sour cream

Taken from www.food.com/recipe/chicken-cutlets-with-mushroom-sauce-163338 (may not work)