"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cutlets with Golden Swiss Cheese Crust Recipe

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This recipe for Chicken Cutlets with Golden Swiss Cheese Crust, by , is from The Swienton Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Kanelis
Added: Tuesday, October 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breast, boned, skinned and split in half
1/4 c flour mixed with 1/8 tsp nutmeg, 1/2 tsp salt, and 1/8 tsp pepper
1 egg
1 tsp vegetable oil
1 tsp water
1/2 c fine bread crumbs
1/2 c grated Swiss cheese
4 T butter
lemon wedges

Directions:
Directions:
Pound chicken breasts between sheets of waxed paper until 1/4" thick. Now set up an assembly line on the counter. Spread seasoned flour on a sheet of wax paper. On a deep plate, beat egg with oil and water. On another sheet of waxed paper, mix the bread crumbs with the grated cheese. Coat chicken with seasoned flour, shaking off the excess; dip in egg and then into crumbs/cheese mixture, coating well.
You can do ahead to here if you like, and chill.
On a large skillet, melt butter and saute chicken, without crowding, until golden and cooked through about 5 minutes on each side. Serve garnished with lemon wedges

Number Of Servings:
Number Of Servings:
4

 

 

 

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