2 1/2 lbs. chicken cutlets
1 red pepper, sliced
4 lg. green peppers, sliced
2 onions, sliced
Salt & pepper
Vegetable oil
1 tbsp. Gravy Master
2 eggs, mixed with 1 tsp. water
2 tbsp. garlic powder & 1/2 c. Parmesan cheese, mixed with seasoned bread crumbs

Dip chicken cutlets into egg mixture and then coat with bread crumb mixture and fry in vegetable oil until browned. Drain and set aside.

With drippings left in the pan, add small amount of water and Gravy Master, salt, pepper and garlic (fresh or powder) to taste. Place cutlets back into the pan. In another pan, fry onions and peppers seasoned with salt, pepper and garlic. Then pour them over the cutlets, cover pan and cook over a low flame for 1/2 hour. Cutlets will be tender and moist! Serve with buttered red potatoes and fresh vegetables.