U.S. Navy's Swiss Chicken Cutlets
The U.S. Navy share their recipe for Swiss Chicken Cutlets during Fleet Week.
In a Fleet Week Cook-off extravaganza, U.S. Marines cooks faced off against cooks from the U.S. Navy on Good Morning America. Fast and healthy dishes keep U.S. Navy and Marines going. Try the Parsleyed Cauliflower recipe from the U.S. Navy below.
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jelly-roll style. Tie securely with string.
On waxed paper, combine flour and paper. Mix well. Add cutlets; toss gently to coat.
In large non-stick skillet, melt butter over medium heat. Add cutlets; cook, turning frequently until golden, about 3 mins.
Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to med low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 mins. Remove from heat, remove string and serve.
Posted with permission from Healthy Meals in Minutes (TM), International Masters Publishers AB, produced under license