Breaded Chicken Cutlets with Mushroom Cream Sauce



two pieces of chicken breast (well pounded with a mallet)
1/2 lb. (about two cups) fresh mushrooms of your choice (here similar to Italian “chiodini”)
1/4 cup plain mustard
1 cup grated breadcrumbs
2/3 cup of cream
1/2 cup chicken broth (from bullion cube ok)
1 small garlic clove crushed (or less to taste)
2 slices of white onion
1 tsp flour
salt and pepper
olive oil (for frying not extra virgin as it has a low smoking point)

Accompaniments: roasted potatoes or fluffy basmati rice. Cherry tomatoes and cucumber curls for garnish.


1. Brush each chicken breast on both sides with the mustard (a pastry brush works well here).
2. Roll each breast in the breadcrumbs covering both sides well.
3. Fry in the hot oil (about 4 tbsp) on both sides until golden and done. Set aside and keep warm.
4. In the meantime prepare the sauce: Saute’ the mushrooms in 2 tbsp olive oil adding the garlic and onion when mushrooms are soft and almost done. Continue cooking for a couple of minutes. Discard the garlic and onion.
5. Sprinkle the mushrooms with the flour. Mix in well. Stir in the hot broth stirring constantly until sauce thickens. Add the cream and heat through. Season with salt and pepper to taste.
6. Pour half the mushroom sauce over each chicken breast and serve hot with the side of your choice.
7. Garnish with the fresh vegetables if desired.

NOTE: I find salting the chicken not necessary as the mustard does the job of seasoning. As you notice there isn’t any egg in the breading process – no more mess in the kitchen. The mustard does the trick and you don’t notice any mustardy flavour as it only enhances the deliciousness of the chicken. And best of all, the breading doesn’t peel off as it tends to using the original method. This is one of my favourite kitchen “secrets”. I even use it for fish or any other meat. A great time saver too.