1 1/2 lbs. chicken cutlets
2 eggs, beaten
Bread crumbs
Oil
1 (10 oz.) can cream of mushroom soup
1 soup can milk or 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 1/4 hours or until tender, basting occasionally to prevent over browning. Add a little more milk if chicken gets too dry. Serves 4 to 6.