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Swiss Chicken Cutlet Recipe

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This recipe for Swiss Chicken Cutlet, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Millie
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 chicken breast, split, skinned and boned
2 beaten eggs
1 c fine dry bread crumbs
1/4 c cooking oil
3 T butter
1/4 c all-purpose flour
1/2 t salt
1/8 t white pepper
2 1/2 c milk
1/2 c dry white wine
1 c shredded Swiss cheese
Avocado slices
Tomato wedges

Directions:
Directions:
Place each chicken breast half between 2 pieces of wax paper. Pound out chicken to about 1/4" thickness with meat mallet. Sprinkle lightly with salt. Dip in beaten egg, then in bread crumbs. In skillet, heat 2 T of oil. Brown chicken adding remaining oil as needed. Set chicken aside. In saucepan, melt butter and then blend in flour adding 1/2 t salt and pepper. Add milk all at once; cook and stir until thickened and bubbly. Remove from heat; stir in wine. Pour 1/2 of the sauce in the bottom of a 13x9" baking dish. Arrange chicken on top of sauce. Cover the chicken with remaining sauce. Cover and chill several hours or overnight.
Bake covered in 350 oven till heated through about 50 minutes. Remove the cover and sprinkle with cheese. Top with avocado and tomato. Return to oven for 2 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Depending on how large the chicken breasts are you may need to double the sauce.

 

 

 

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