Chicken cutlets
1 stick butter
1/2 c. chicken broth, bouillon is OK
Bread crumbs
Lg. jar mushrooms, drained
Parsley
Muenster cheese, 1 slice per cutlet
3 well beaten eggs
Spices - onion powder, garlic salt, poultry seasoning, celery salt and pepper

Soak chicken cutlets in well beaten eggs at least 1 hour. Melt butter in casserole, but do not brown. Roll chicken in bread crumbs and sprinkle with spices. Refrigerate 1 hour. Fry chicken in casserole on one side just until crispy - not brown - turn cutlets over and turn off burner. Pour mushrooms over chicken along with 1/2 cup broth. Bake at 350 degrees for 30-45 minutes, covered. Remove cover and arrange one slice of cheese on each cutlet. Turn oven to 300 degrees and bake 10 minutes, covered. Then remove cover for 5 minutes and serve.