8 chicken cutlets, thinly sliced
1 cup of seasoned bread crumbs
½ cup of water
2 cans of cream of chicken soup
2 cups of mayonnaise
1 tsp. of curry powder
1 large bag of frozen broccoli florets
1 8 oz. bag of shredded sharp cheddar cheese
Beat egg in bowl with water. Place bread crumbs in plate. Heat oil in large fry pan.
Dip cutlets in egg mixture and into bread crumbs and then into oil. Heat until golden brown. Empty broccoli into large baking dish. When cutlets have cooked, place on paper towel to remove excess oil and place on top of broccoli florets. In large bowl combine, cream of chicken soup, mayonnaise and curry powder. Spread mixture over top of cutlets and top with the cheddar cheese. Bake for 30-45 minutes on 350 degrees or until bubbling.