Put each chicken breast between 2 pieces of waxed paper. Pound out to 1/4 inch thickness with a mallet or rolling pin. Sprinkle with salt. Dip in beaten egg, then bread crumbs. In skillet, heat oil and brown chicken. Add oil as needed. Set aside. In saucepan, melt butter. Blend flour, salt, and pepper. Add milk all at once.
By Robin from Washington, IA
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