Easy Sour Meat

Ingredients:

• 2 pounds beef stew cut into 1 inch cubes
• 2 8-oz. cans tomato sauce
• 2 cups water
• 2 envelopes of dry onion soup mix
• 3/4 cup cider vinegar
• 1 teaspoon garlic salt

Directions:

1. Combine all ingredients in a casserole.  Cover. Bake in 325 degree oven for 2 hours.  (Or place all ingredients in a slow cooker and cook on high for 3-4 hours or low for 6 - 8 hours)
2. Serve over egg noodles and top with croutons grilled in butter and garlic salt.

Chicken Cutlets

Ingredients:

• 6 skinless boneless chicken breasts
• 1/4 cup olive oil
• 1/2 cup flour
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon dried marjoram leaves
• 4 eggs beaten with 1 tablespoon of water
• 1/2 cup fine bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter

Instructions:

1. Cut each breast into 2 pieces. Place chicken pieces, one at a time, between pieces of wax paper or plastic wrap and pound with flat side of mallet or heavy skillet until about 1/4 inch thick.
2. Mix flour, salt, pepper, nutmeg and marjoram in a shallow dish. 
3. Put the beaten eggs in another swallow dish
4. Mix bread crumbs and Parmesan cheese in third shallow dish.
5. Coat chicken breasts lightly with flour mixture, then egg, and finally with bread crumb mixture.
6. In a wide frying pan over medium-high heat, place butter and olive oil.  When butter is melted, add chicken breasts, without crowding, and cook, turning once, until golden brown on each side. (About 2 to 3 minutes per side)
7. To serve hot, transfer cooked chicken breasts to a warm platter and keep in warm oven until ready to serve.