Recipe

1. Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)

2. 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.

3. 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!