Prep 10 mins
Cook 25 mins
I had this at a restaurant in another state and had to go home and duplicate it! So comforting, so delicious!! I just have to share!
- Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
- Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
- Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!
Great comfort food at its best. We all really enjoyed this. I served it with flaky butter biscuits, for the extra gravy, and it was great. Thank you for sharing your recipe, The Miserable Gourmet.
I had to come to the computer to start writing because I had to get away from the table; like any comfort food, this one is really hard to stop eating! My husband made this tonight, and we all loved it. We had it with reheated rice, because we didn't have time to make potatoes, but I imagine it would only be better with potatoes. Sure I've got a mess to clean up, but it is so much better than storebought that it's worth it.