3 large chicken breasts sliced across and pounded thin OR
6 bonless pork chops, pounded thin
1T dijon mustard
1 1/2 C panko bread crumbs
Quartered lemons for serving
1 lb sliced mushrooms (I used cremini)
2 T flour
1/2 cup dry sherry or marsala
1 - 2 C chicken stock
1/2 C heavy cream
For the chicken:
Preheat oven to 200. Over medium, heat enough oil to come about half way up the sides of a large cast iron skillet. While the oil heats, get to breading your chicken. In three shallow dishes - one for flour, one for egg and mustard, one for breadcrumbs. Season all three liberally with salt and pepper. Bread starting with flour, then egg, then breadcrumb then into the hot oil. Don't crowd the pan, 2 or 3 at most in the pan at one time. Fry until golden on both sides. Remove from pan, drain on paper towel then remove to a rack over a baking sheet and pop them in the oven and get on with the next batch. Once their all fried, keep warm in the oven while you make the sauce.
Pour all but 1T of the frying oil out of the pan. Add the butter. When it sizzles, add the mushrooms. *If you're feeling fancy, you can add onion now and caramelize it until it's golden brown THEN add the mushrooms. Saute until browned. Add S&P and 2T flour. Stir around for about a minute. Add the sherry and stir until it's absorbed most of the flour. Add in about a cup of chicken stock. Bring to boil and add more if it's too thick. Turn off the heat and finish with the cream. Ladle a generous portion over the chicken and serve.
Note: You can never have too much sauce, it's really good over spaetzle too. Enjoy!