1 1/2 lbs. chicken cutlets
2 eggs, beaten
Bread crumbs
Oil
1 (10 oz.) can cream of mushroom soup
1 soup can milk (more if needed)
Paprika

Cut chicken into serving size pieces. Dip in egg, then in crumbs. Saute in a little oil until lightly browned on both sides. Place chicken in 9 x 13 inch baking dish. Mix soup and milk and pour over chicken. Sprinkle with paprika. Bake at 350 degrees for 15 minutes or until tender, basting occasionally to prevent over browning. Add a little more milk if chicken gets too dry. Serves 4 to 6.