Chicken Cutlets In Wine - cooking recipe

Ingredients

6 large chicken cutlets (skinless breast)
4 beaten eggs
1 1/2 c. bread crumbs or matzo meal
1/2 tsp. salt
1/4 tsp. pepper
1 c. vegetable oil
1 1/2 c. chicken broth
1 1/2 c. dry white wine
1 lb. fresh mushrooms, sliced

Preparation

Combine salt and pepper with bread crumbs.
Dip and coat cutlets into crumbs, then into beaten eggs and back into crumbs. Heat oil over medium flame in 12-inch skillet; saute cutlets on both sides until brown, turning with tongs.
Lift onto paper towels to drain.
In same skillet, saute mushrooms for 5 to 10 minutes; do not overcook.
Arrange cutlets in 9 x 11-inch baking dish.