1 lb. chicken filets, cutlets
1 c. milk mixed with 2 eggs
Seasoned Italian bread crumbs
1 c. oil (or enough for 1/4" in skillet)
2 c. Sauterne white wine
1 lg. jar green olives, sliced
1 box mushrooms, sliced
1 lg. can stewed tomatoes, chopped

Place chicken between pieces of waxed paper and pound thin; then dip into milk and egg mixture and then into bread crumbs. Brown chicken cutlets in hot oil and remove and set aside; add onion to hot oil. Pour wine into hot oil and bring to a full boil. Stir with wooden spoon. Add to this mixture olives, mushrooms and stewed tomatoes. Stir well. Put cutlets into this mixture and baste each cutlet. Simmer about 30 minutes basting every few minutes. Cover with foil as it is simmering.