Shelly's Recipe

COUNTRY STYLE CHICKEN CUTLETS

Category: Chicken

1 envelope onion soup mix
3/4 cup bread crumbs
1/4 cup grated parmesan cheese
6 boneless, skinless chicken breasts, pound thin
1 egg, slightly beaten with 1 tsp water
2 tbsp butter, melted

Preheat oven to 350. In a bowl, combine soup mix, bread crumbs and cheese. Dip chicken in egg mixture and then in crumb mixture until evenly coated. Place on a baking sheet and drizzle with butter. Bake, uncovered, 20 minutes or until chicken is no longer pink, turn occasionally until browned on both sides.