Best Swiss Chicken Cutlets Recipes

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SWISS CHICKEN CUTLETS



SWISS CHICKEN CUTLETS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 8

4 chicken cutlets
4 slices swiss cheese
2 Tbs. flour
1/2 tsp. pepper
1 Tbs. margarine
1/2 cup chicken broth
1/4 cup dry white wine
1/4 tsp. oregano

Steps:

  • Place one cheese slice on each cutlet. Roll and tie with string or secure with toothpick. Combine flour and pepper. Add cutlets, toss gently to coat. In a large non-stick skillet, melt butter over medium heat. Add cutlets and cook until golden. Add broth, wine and oregano. Increase heat, bring to boil. Reduce heat to medium-low; simmer until chicken is cooked through and sauce slightly thickened: 10-12 minutes. Place on serving plate, remove string and serve.

SWISS CHICKEN CUTLETS IN OREGANO WINE SAUCE



Swiss Chicken Cutlets in Oregano Wine Sauce image

Elegant and flavorful, Easy enough to whip up often for your family. Stylish enough to impress your guest, and yummy and easy enough to make it just for yourself -- Don't be fooled by the short list of spcies. the butter, wine, broth, oregano, and pepper fuse to make a fabulous burst of flavor.

Provided by ebechan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices swiss cheese, thin
4 (4 ounce) chicken cutlets, 1/4 inch thick
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 teaspoon dried oregano
chopped fresh parsley (to garnish)
fresh oregano sprig (to garnish)

Steps:

  • Version 1: lot's of work, but impressive looking.
  • 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 thickened, about 10 to 12 minutes.
  • Remove string.
  • Garnish with parsley and oregano sprigs.
  • To prepare the chicken rolls, tightly roll up cheese-topped cutlets, then tie securely with string so the rolls hold their shape during cooking.
  • If cutlets are unavailable at your market, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a 1/4-inch thickness.
  • Version 2: Much easier to make, tastes just as good!
  • Follow directions as above, only don't bother to flatten the chicen or roll the cheese in side it.
  • Simplly coat plain chicken breast in the flour pepper mixture, fry in the butter and cook as above.
  • When chicken is almost done, top each brest with a half slice of cheese.
  • When cheese melts, it's done.
  • Very good served over rice.

Nutrition Facts : Calories 277.1, Fat 12.8, SaturatedFat 6.8, Cholesterol 100.7, Sodium 254.2, Carbohydrate 4.8, Fiber 0.2, Sugar 0.6, Protein 29

SWISS CHICKEN CUTLETS



Swiss Chicken Cutlets image

Number Of Ingredients 12

10 boneless skinless chicken breast halves
1/4 teaspoon salt, to taste
2 eggs beaten
1 cup dried bread crumb
1/4 cup vegetable oil
3 tablespoons butter
1/4 cup almond flour
2 1/2 cups cream
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup white wine
1 cup Swiss cheese shredded (4 oz.)

Steps:

  • 1. Place one chicken breast half between two pieces of waxed paper. Flatten to 1/4 -inch thickness with a wooden mallet or a rolling pin. Peel off waxed paper. Sprinkle lightly with salt. Dip both sides in egg, coat with crumbs set aside. Repeat with remaining chicken pieces. In a large skillet over medium-high heat, brown chicken, a few pieces at a time, in oil for 2 minutes on each side or until lightly browned.2. In a 2-quart saucepan over medium heat, melt butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add cream, salt and pepper. Stirring, bring boil and boil until thickened. Stir in wine. Remove from heat.3. In a shallow 2 1/2 -quart baking dish, spread half of the sauce. Arrange chicken in dish and top with remaining sauce. Cover and refrigerate up to 24 hours if desired.4. Bake, covered, in a preheated 350° oven for 20 minutes. Sprinkle cheese over top and bake, uncovered, 10 minutes longer or until cheese is melted and sauce is bubbly.

Nutrition Facts : Nutritional Facts Serves

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