Chicken Cutlets With Vegetables

• chicken cutlets (about 3 lb. serves 5 to 6)
• sliced mushrooms
• cherry tomatoes (I use pimentos instead)
• sliced onions
• diced green peppers (if you like the flavor)
• flavored bread crumbs
• grated Parmesan cheese
• 2 to 3 eggs
• butter
• chicken broth

1. Cut chicken into bite size pieces.
2. Dip in beaten eggs, then shake in equal mixture of bread crumbs (flavored or plain) and Parmesan cheese (I use a plastic bag to shake the meat in).
3. Saute in generous amount of butter until golden brown.
4. Remove chicken to a casserole dish (or baking pan).
5. Saute vegetables in the same pan, scraping the bits of chicken up while frying vegetables.
6. Add vegetables to the chicken; mix all together.
7. Add 1/4 to 1/2 cup of broth to pan and heat; pour over chicken.
8. Bake at 350u0b0 until bubbly and somewhat crispy on top, about 25 to 30 minutes.
9. Serve with any kind of rice.

chicken cutlets, mushrooms, cherry tomatoes, onions, green peppers, bread crumbs, parmesan cheese, eggs, butter, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539243 (may not work)