Category Archives: Swiss

Swiss Chicken Cutlets in Oregano Wine Sauce

2 slices Swiss cheese, thin
4 (4 oz) chicken cutlets, ¼ inch thick (I used the pounded, chicken breast method, see below)
2 T all purpose flour
½ tsp black pepper
2 T unsalted butter
½ C dry white wine
½ C chicken broth
½ tsp dried oregano
chopped fresh parsley (to garnish)
fresh oregano sprig, to garnish

Cut each cheese slice in half; place 1 half on top of the cutlet.
Starting with the short end, tightly rollup cutlets, jelly roll style
Tie securely with string.

Combine flour and pepper, add cutlets, toss gently to coat.

In a large non-stick 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 boil.
Reduce heat to medium-low; simmer thickened, about 10 to 12 minutes.
REMOVE STRING (I forgot this step)

Garnish with parsley and oregano sprigs.

If cutlets are unavailable,, simply pound skinless, boneless chicken breast halves between 2 sheets of waxed paper to a ¼” thickness.

From the “Recipezaar”

Doug’s Killer Swiss Potato Soup

This soup is great for a cold winter’s day and is rich enough to be a meal.
Cooking time – 30 minutes
Serves 8

For the vegetables
3 T butter
1 onion, diced
4 large potatoes, cubed
3 T parsley, chopped
3 stalks and leaves of celery, diced
2 large carrots, chopped or grated
2 tsp salt (3 if using kosher)
¼ tsp paprika
1.5 C boiling water
In a stock or large soup pot, sauté onions in butter until soft (not brown). Add remaining ingredients and heat through; add boiling water and, over a low heat, simmer vegetables until they are al dente (not mushy). Remove from heat.

For the white sauce
4 T butter
2 T flour
1 T hot mustard powder
1 tsp salt (a little more is using Kosher)
¼ tsp fresh pepper
4 C whole milk
In a saucepan, melt butter and add flour and mustard powder. Stir constantly until paste, do not overcook. Slowly add milk, whisking constantly over medium to low heat until the sauce begins to boil and thicken. DO NOT SCALD THE MILK!
Add salt and pepper.

Gently stir white sauce into vegetable mixtures being careful not to break-up the vegetables and – Voila!