Swiss Chicken Cutlet Recipes

CHEESY SWISS-STUFFED CHICKEN

Steps:

• Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly-roll style. Tie securely with string.
• On waxed paper, combine flour and pepper. Mix well. Add cutlets; toss gently to coat.
• In a large nonstick skillet, melt butter over medium heat. Add cutlets; cook turning frequently, until golden, about 3 minutes.
• Add broth, wine, and dried oregano to skillet. Increase heat; bring to a boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on a serving plate; remove string.

SWISS CHICKEN CUTLETS IN OREGANO WINE SAUCE

Steps:

• Version 1: lot's of work, but impressive looking.
• Cut each cheese slice in half; place 1 half on top of each cutlet.
• Starting with the short end, tightly roll up cutlets, jelly-roll style.
• Tie securely with string.
• On waxed paper, combine flour and pepper.
• Mix well.
• Add cutlets; toss gently to coat.
• In a large nonstick skillet, melt butter over medium heat.
• Add cutlets; cook, turning frequently, until golden, about 3 minutes.
• Add broth, wine, and dried oregano to skillet.
• Increase heat; bring to a boil.
• Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
• Remove string.
• Garnish with parsley and oregano sprigs.
• To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
• If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
• Version 2: Much easier to make, tastes just as good!
• Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
• Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
• When chicken is almost done, top each brest with a half slice of cheese.
• When cheese melts, it's done.
• Very good served over rice.

GERMAN STYLE BREADED CUTLETS WITH SWISS CHEESE

Steps:

• Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
• In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
• Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
• Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
• While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
• Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
• Just before they are done cooking, top each piece with a slice of cheese and let melt.
• Remve cutlets to a platter and keep warm.
• Heat remaining 2 Tbsp butter in the same pan until darkened.
• While the butter is heating, cut the lemon in half.
• Squeeze half of the lemon and add the juice to the skillet.
• Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
• Garnish each plate with a sprig of parsley.
• Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.