2 lbs. chicken cutlets
2 eggs, beaten
1 c. bread crumbs
1 lb. mushrooms, sliced
1/2 c. white wine
4 fresh garlic cloves, pressed
1 can cream of mushroom soup
1 can milk
1 lb. Mozzarella cheese, sliced or grated
Romano cheese

Dip cutlet in egg and bread crumbs. Fry in small amount of oil until golden brown. Drain on paper towels. Saute sliced mushrooms in 1 tablespoon butter, add wine, garlic, cloves and salt and pepper to taste. Heat mushroom soup and milk. Layer as follows in 2 1/2 quart casserole. Chicken, soup mix, mushrooms, 1/2 of cheeses. Repeat layers once more. Bake at 350 degrees for 30-40 minutes. Serve with rice or noodles.