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chicken cutlets mushrooms cherry tomatoes onions green peppers bread crumbs Parmesan cheese eggs butter chicken broth
Viewed: 75 - Published at: 3 years agoIngredients
- 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
Method
- Cut chicken into bite size pieces.
- 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).
- Saute in generous amount of butter until golden brown.
- Remove chicken to a casserole dish (or baking pan).
- Saute vegetables in the same pan, scraping the bits of chicken up while frying vegetables.
- Add vegetables to the chicken; mix all together.
- Add 1/4 to 1/2 cup of broth to pan and heat; pour over chicken.
- Bake at 350° until bubbly and somewhat crispy on top, about 25 to 30 minutes.
- Serve with any kind of rice.
