German Style Breaded Cutlets With Swiss Cheese

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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.

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Steps

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Before you begin , make sure your chicken cutlets are pounded thinly.

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In a bowl , combine 2 tbsp flour , parmesan , egg , minced parlsey , salt , pepper , nutmeg , and milk using a whisk.

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Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.

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Heat a large skillet over medium-low heat and melt 4 tbsp butter in the pan.

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While the butter is melting , dip each floured cutlet into the milk mixture and add to the skillet.

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Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.

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Just before they are done cooking , top each piece with a slice of cheese and let melt.

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Remve cutlets to a platter and keep warm.

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Heat remaining 2 tbsp butter in the same pan until darkened.

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While the butter is heating , cut the lemon in half.

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Squeeze half of the lemon and add the juice to the skillet.

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Stir and drizzle lemon butter over the cutlets as desired to taste- this will be ve.

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Ingredients

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boneless skinless chicken breast halves, flour, parmesan cheese, egg, fresh parsley, salt, pepper, nutmeg, milk, sweet unsalted butter, lemon, cheese