SERVES 4
PREP TIME: 45 MINUTES
COOK TIME 15 MINUTES
INGREDIENTS
4 4 – 6OZ. SKINLESS, BONELESS CHICKEN BREAST
3 CUPS FRESH BREAD CRUMBS (WHITE BREAD CRUSTS REMOVED)
8 SLICES FRESH TOMATOES
4-6-8 SLICES GRUYERE’ CHEESE
1-CUP AP FLOUR SEASOND (SALT&PEPPER)
BATTER CONSISTING OF 2 EGGS 1-CUP MILK AND ENOUGH FLOUR TO MAKE A LIGHT BATTER ABOUT 1 TO 11/2 CUP FLOUR.
OIL AND MELTED BUTTER MIXED
PROCEDURE
POUND CHICKEN BREAST TO AN EVEN THICKNESS, BETWEEN 2 PIECES OF PLASTIC WRAP, SEASON WITH SALT AND PEPPER.
DREDGE IN SEASONED FLOUR, PATTING OFF EXCESS.
DIP IN BATTER LETTING EXCESS TO DRIP OFF AND PLACE IN FRESH BREAD CRUMBS AND PRESS ON.
HEAT SKILLET, ADD OIL, BUTTER MIXTURE AND LAY CUTLETS IN AWAY FROM YOU, SO NOT TO SPLASH HOT OIL.
TURN WHEN BROWNED, FINISH AND PLACE ON TOWELS TO DRAIN.
TOP WITH SLICED TOMATOES, AND CHEESE. PUT ON COOKIE SHEET AND PLACE UNDER BROILER UNTIL CHEESE IS MELTED AND BUBBLEY.
PLACE ON PLATE AND NAPE’ WITH MUSHROOM SAUCE.
FRESH MUSHROOM SAUCE
1 SHALLOT MINCED
2 TBSP BUTTER
1 – 10 OZ. PKG MUSHROOM (BABY BELLA OR WHITE)
1/2 TO ¾ CUPS HEAVY CREAM
½ CUP WHITE WINE
SALT AND PEPPER TO TASTE
PROCEDURE
SWAET SHALLOTS IN BUTTER UNTIL SOFT
ADD MUSHROOMS AND COOK UNTIL WILTED, COOKED
ADD WINE AND REDUCE BY HALF
ADD CREAM AND REDUCE UNTIL THICKEND
SEASON TO TASTE
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