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1 1/2 lbs. boneless skinless chicken breast cutlets
1 c. Italian seasoned bread crumbs
5 tbs. olive oil
8 oz. sliced baby bella mushrooms
1 c. marsala wine
1/4 c. fresh chopped parsley
Beat eggs in a bowl large enough for one cutlet at a time. Pour the bread crumbs into a plate.
Dip each cutlet first in the egg, allowing any excess to drip off (if you need to stretch the eggs a little you can add some water.) Then into the bread crumbs, making sure they're completely coated. Set each cutlet aside on a plate. Discard any leftover eggs and bread crumbs.
Heat a heavy bottomed sauce pan over medium-high heat and add in olive oil.
Once the olive oil is hot and shimmering add in the cutlets - don't overcrowd the pan, if you have to, work in batches. Cook the cutlets until they are golden brown, about 4-5 minutes, then flip and cook another 4-5 minutes. Remove cutlets from pan and set aside.
When all of the cutlets are cooked, return the pan to the heat and add in the mushrooms. Allow to cook down for 5 minutes. Season mushrooms with salt and pepper. Add cutlets back into pan on top of mushrooms. Pour marsala wine over chicken and mushrooms. Bring to a brief boil and then allow to simmer altogether for another 5 minutes or until sauce thickens. Top with fresh parsley and serve hot.