Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 6 2019

Millitary Cooking - U.S. Navy Swiss Chicken Cutlets

From the U.S. Navy during Fleet Week 2004.

    2 thin slices reduced fat Swiss cheese (2 ounces)
    4 chicken cutlets (4 ounces each, 1/4 thick)
    2 tablespoons all-purpose flour
    1/2 teaspoon black pepper
    1 tablespoon unsalted butter or margarine
    1/2 cup chicken broth
    1/4 cup dry white wine
    1/4 teaspoon dried oregano

Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string.
On wax paper, combine flour and paper. Mix well.
Add cutlets; toss gently to coat.
In 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 to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes.
Remove from heat, remove string and serve.