Baked chicken cutlets with sautéed mushrooms

Serves: 4

Ingredients
Bake at 350 degrees
4 chicken breasts pounded to 1/2 thickness
1 cup plain breadcrumbs
1/2 cup grated pecorino romano cheese
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
1/4 tsp dried parsley
2 large eggs
2 tbsp dry white wine
2 tbsp of olive oil
Sauteed mushrooms
1 box (6 ounces) of baby portabello mushrooms
1 tbsp of olive oil
1/4 tsp of salt
pepper to taste

Directions:
For chicken cutlets: Salt and pepper chicken breasts. In two shallow bowls put beaten eggs in one bowl and breadcrumbs cheese, and herbs in the other bowl. Place one chicken cutlet at a time in egg mixture and then breadcrumb mixture. Place chicken in baking sheet pan not touching each other and then drizzle olive oil on top of chicken and bake at 350 degrees for 30 to 45 minutes depending on how thick your chicken breasts are. Be careful not to overbake or the chicken will become tough.
For sautéed mushrooms- In a medium sauce pan with 1 tbsp of olive oil slice baby portobello mushrooms and sautéed until reduced by half. At that point you then salt the mushrooms. When soft and chicken cutlets are almost done place the mushroom in the pan with the chicken breasts at the last 10 minutes of baking time and bake together. Sautéed mushrooms can also be a side dish as well.
Also I add 1/2 cup of dry white wine to the baking part of the chicken – optional
You also can add 2-3 tbsp of dry white wine to the mushrooms – optional