Fried Chicken Cutlet With Mushroom Gravy

 Fried Chicken Cutlet With Mushroom Gravy

Savor the classic comfort of Fried Chicken Cutlet with Mushroom Gravy. A hearty and satisfying meal.

Fried Chicken Cutlet with Mushroom Gravy

Cook time: 25 Min  Prep time: 15 Min  Serves: 4-6

2-3 boneless, skinless chicken breasts
2 c all purpose flour
3 lg eggs
1/2 c milk
1 tsp seasoned salt
1/4 tsp ground black pepper
canola oil for frying
8 oz fresh mushrooms, cleaned and wiped
4 Tbsp butter, divided
1/4 c all purpose flour
2 1/2 c chicken broth
splash of kitchen bouquet browning and seasoning sauce
salt and pepper to taste
1. Slice chicken breasts lengthwise, (butterfly style,) in half and pound to 1/4 inch thickness.
2. In a medium, shallow bowl, mix flour, seasoned salt and pepper.
3. In a second, medium, shallow bowl, mix eggs and milk, beating well.
4. Heat oil in a large, deep skillet over medium high heat.
5. Dredge chicken in flour and dip in egg mixture, then dredge in flour again. Shake off excess over bowl.
6. Fry chicken breast cutlets in hot oil until golden brown, turning occasionally until golden and crispy.
7. Turn oven to 170 degrees. Place cooked chicken on a wire rack over a baking sheet and place in warm oven while you fry each batch of chicken.
8. When chicken is done, melt 1 Tbsp. Butter in a medium skillet over medium high heat.
9. Add mushrooms and saute until cooked and softened.
10. Add remaining butter to mushrooms. As soon as the butter is melted sprinkle on flour and cook for a minute or two. Add a little more oil from the chicken pan if more fat is needed.
11. Add chicken broth to mushroom pan. Stir until smooth. Add a splash of browning and seasoning sauce.
12. Continue to cook over medium high heat, stirring constantly until thickened.
13. Salt and pepper to taste.
14. To serve, place chicken neatly on a platter and ladle mushroom gravy over top.
15. Serve and enjoy!

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