GERMAN STYLE BREADED CUTLETS WITH SWISS CHEESE
This is a version of German style cutlets I have been making for years. It is somewhat loosely based on a similar recipe for veal cutlets I found in Luchows German Cookbook years ago. If you prefer veal, by all means use veal in place of the chicken,but I always use chicken.
Provided by HeatherFeather
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
- In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
- Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
- Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
- While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
- Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
- Just before they are done cooking, top each piece with a slice of cheese and let melt.
- Remve cutlets to a platter and keep warm.
- Heat remaining 2 Tbsp butter in the same pan until darkened.
- While the butter is heating, cut the lemon in half.
- Squeeze half of the lemon and add the juice to the skillet.
- Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
- Garnish each plate with a sprig of parsley.
- Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.
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