Place flour in a pie plate or bowl and add salt and pepper. Mix well.

In a separate dish, beat the egg.

Dip each cutlet into the egg, then roll it in the flour mixture.

Preheat a skillet to 350°F and brown the cutlets on both sides.

After browning, place the cutlets into a baking pan.

Once all the cutlets are browned and in the pan, pour mushroom soup over the top.

Bake the cutlets at 425°F. The longer they cook, the softer they become.