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Swiss Chicken Cutlets Recipe

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This recipe for Swiss Chicken Cutlets, by , is from Descendants of the La Crosse Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Vandersteen
Added: Sunday, August 24, 2008


2 thin slices reduced fat Swiss cheese (2oz)
4 chicken cutlets, 1/4 inch thick
2 tbsp all purpose flour
1/2 tsp black pepper
1 tbsp unsalted buter or margarine
1/2 c reduced sodium chicken broth
1/4 c dry white wine or chicken broth
1/4 tsp dried oregano

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 until chicken is cooked through and sauce is slightly thickened, about 10-12 minutes. Remove string before serving.




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