Heat a pan with olive oil. Seasoning the cutlets with salt and pepper. When pan is hot, start cooking the cutlets; two minutes each side, or until brown. Remove cutlets and set aside on a paper towel, to drain.
In the still-hot pan, melt a tablespoon of butter, then pour in chicken 1 can (or use home-made if you have it) chicken stock, and stir in 5 tablespoons of flour.
If the gravy is watery, add more flour. If gravy is too thick, add more stock.
Note: If you have problems with lumpy gravy, try using Wondra flour. Then serve and enjoy!
Submitted by: maria vega
