4 eggs, beaten
1 lg. can mushrooms, drained
3 lb. thin chicken cutlets
lg. can chicken broth
1/4 lb. Jarlsburg cheese
1/2 c. oil
2 sticks butter

Dip cutlets in eggs, then flour and fry in equal parts of melted butter and oil until golden. Put fried cutlets in baking pan. Pour broth into frying pan and simmer with remaining oil and butter, 5 minutes.

Pour mixture on top of cutlets, sprinkle mushrooms on top and grated cheese on top. Bake at 350 degrees for 20-25 minutes.