Swiss Chicken Cutlet Recipe

Name: Swiss Chicken Cutlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 chicken breasts, split, skin, bone and salt to taste; 2 eggs, beaten; 1 c. dry bread crumbs (fine); 1/4 c. cooking oil; 3 Tbsp. butter or oleo; 1 c. Swiss cheese, shredded; 1/4 c. flour; 1/2 tsp. salt; 1/8 tsp. pepper; 2 1/2 c. milk; 1/2 c. dry white wine

Servings: persons

5 chicken breasts, split, skin, bone and salt to taste
2 eggs, beaten
1 c. dry bread crumbs (fine)
1/4 c. cooking oil
3 Tbsp. butter or oleo
1 c. Swiss cheese, shredded
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
2 1/2 c. milk
1/2 c. dry white wine

1
Pound chicken to 1/4-inch thickness.
2
Sprinkle lightly with salt.
3
Dip in beaten egg, then bread crumbs.
4
Brown in 2 tablespoons oil for about 2 minutes on each side, add remaining oil as needed.
5
Melt butter, add flour, salt and pepper; blend. Add milk all at once, cook and stir until thick and bubbly. Remove from heat, stir in wine.
6
Pour 1/2 sauce in baking dish. Layer chicken on top, then cover with remaining sauce.
7
Cover and chill several hours or overnight.
8
Bake, covered, in 350u00b0 oven for about 50 minutes.
9
Sprinkle cheese on top.
10
Return to oven for 2 minutes.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 chicken breasts, split, skin, bone and salt to taste, 2 eggs, beaten, 1 c. dry bread crumbs (fine), 1/4 c. cooking oil, and more.

Yes, Swiss Chicken Cutlet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Chicken Cutlet

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