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Swiss Chicken Cutlets Recipe

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This recipe for Swiss Chicken Cutlets is from Stone Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 thin slices swiss cheese (about 2 oz)
4 chicken cutlets (4 oz each), 1/4 thick (if cutlets are unavailable, simply pound skinless boneless chicken breast halves between 2 sheets of waxed paper to 1/4 in thickness)
2 tbsp.all-purpose flour
1/2 tsp. black pepper
1 tbsp unsalted butter or margarine
1/2 c. reduced sodium chicken broth
1/2 c. dry white wine or substitute chicken broth
1/4 tsp. dried oregano
Chopped fresh parsley and fresh oregano sprigs for garnish
Directions:
Directions:
Cut each cheese slice in half, place 1 half on top of each cutlet.
Starting with a short end, tightly roll 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 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.
Garnish with parsley and oregano springs.
Personal Notes:
Personal Notes:
I made these for my mom and my Aunt Dorothy in my first house in Indianapolis. My Aunt went on and on about how good they were and wanted the recipe. I was so proud!

 

 

 

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