This is a rich elegant dish to serve when you are having special guests for dinner. Works well for a special dinner at home. This has been making an appearance at our dinner table for as long as I can remember. It was the first formal dish Jan learned to cook, taught to her by her good friend, Doris. Technically this dish is usually rolled and stuffed, however, it can be served just as nicely as cutlets.
Chicken Cutlet
- 2 Chicken Breasts
- 2 Eggs (beaten)
- ¼ Cup of Flour
- 1 ½ Cup of Italian Bread Crumbs
- 1 ½ Cup of Panko Bread Crumbs
- ½ Cup of Oil
For the Kiev Sauce
- ½ of a White Onion
- 1 Bunch Scallions/Green Onions
- 4 Garlic Cloves
- 1 Cup of White Wine
- 1 Stick of Butter
- Salt and Pepper to Taste
Variations: add Tarragon or Red Pepper Flake
Serve with Twice Baked Potato and vegetable of your choice.