Swiss Chicken Cutlets
From chefmeow 17 years ago
Ingredients
- 6 skinless boneless chicken breasts shopping list
- 2 beaten eggs shopping list
- 1 cup fine bread crumbs shopping list
- 1/4 cup cooking oil shopping list
- 2-1/2 tablespoons corn starch shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2-1/2 cups milk shopping list
- 1 cup shredded swiss cheese shopping list
- 1/2 cup dry white wine shopping list
How to make it
- Place chicken between 2 pieces of waxed paper and pound out to 1/4" thickness.
- Dip into beaten egg then bread crumbs.
- In skillet heat two tablespoons of oil.
- Brown chicken two minutes on each side adding remaining oil as needed.
- Mix corn starch with small amount of milk until smooth then add to remaining milk.
- In a sauce pan heat cornstarch and milk mixture until bubbly and thickened.
- Remove from heat and stir in wine and cheese.
- Pour 1/2 of the sauce in the bottom of a rectangular baking dish.
- Add chicken before topping with remaining sauce.
- Cover and chill several hours or overnight.
- Bake covered at 350 for 50 minutes.
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