¼ Cup Wondra flour, for dredging
1 Tsp. Kosher salt
½ Tsp. Freshly ground black pepper, plus more for chicken cutlets
2 Tbsp. Olive oil
8 Oz. Mushrooms, cut in thick slices
1/2 Cup sweet Marsala wine
1/2 Cup chicken stock
2 Tbsp. Unsalted butter
1/4 cup Green onion, chopped
2 Cups of cooked egg noodles tossed with 1 Tablespoon of butter (optional)
3. When the oil is nice and hot, put the cutlets into the pan and fry for 5 minutes on each side until golden, flipping once. Remove the chicken to a plate and cover with foil to keep warm while you make the sauce.
You’ll see that I called for Wondra flour. This was a great find of mine years ago. It is a really finely ground flour that really just dusts the chicken and doesn’t clump. It is lighter and airier than regular flour and I like to use it for all kinds of dishes. BUT regular flour is just fine in this recipe. If you get a chance, try the Wondra for all your frying. It is worth checking out. Also note that this recipe calls for Sweet Marsala. There is a difference in taste if you purchase the dry variety. Sweet is the way to go in this recipe.
Also, when it comes to mushrooms, you can use any mushroom you like. The white button mushrooms are fine but cremini or brown mushrooms will add a little more depth of flavor. The choice is yours.