At the beginning of my pregnancy I was very nauseous and had "morning sickness" for what seemed to be all day long. Jenn and Karl were so kind and cooked this meal for us and brought it over one night. I definitely ate for two that night! It was so good! The chicken was so tender and the gravy was such the perfect compliment on top of the rice. I asked for a copy of this recipe and it's now a very popular meal in our house. The leftovers are just as good the next day!
Karl's Favorite Chicken Cutlets w/Gravy
Oil
2 Eggs, beaten
6 Chicken Cutlets
1 family size or 2 small cans Cream of Chicken Soup
4 c. Italian Bread Crumbs
1 T. Teriyaki Sauce
1-2 c. Chicken Broth
1 t. Garlic Powder
3/4 t. Onion Powder
Pepper
Heat oil in large skillet with tall sides. Rinse chicken cutlets in water and pound to soften. Dip chicken in beaten egg then in bread crumbs. Place 2 or 3 pieces in hot oil and brown on each side. Remove from oil and place on plate covered with paper towel (to remove extra grease).
When all chicken is browned remove extra oil from pan. (We want the remnants from the chicken though so do not wash the pan just dump the grease out.) Mix in pan the cream of chicken soup, teriyaki sauce, chicken broth, garlic powder, onion powder, and pepper. Blend together to a gravy-like consistency. Add more chicken broth until it's the consistency that you like.
Add chicken back into the gravy. Cover and saute at least 30 minutes. The longer you let it saute in the gravy, the more tender it will be! (I usually transfer everything over to my crockpot and let it cook on low for the last hour.)
Serve with rice or mashed potatoes.
I do love this, and you are so right. It tastes just as good reheated. You can't go wrong with rice or mashed potatoes.
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