You will probably see a lot of Swiss inspired recipes and dishes on this blog. That’s because my wife and I absolutely love to vacation there, and any time we long for the Alps, we try to make food that brings us into the mountains, even if only via sensory memory. Anyway, tonight is a classic meal that’s very easy to make. Try pairing it with a Swiss zucchini gratin for a lighter side dish or a hearty rosti (apologies…I don’t know quite yet how to put an umlaut in the text…still new at this!).
Time: 15-20 Minutes
- Chicken Breasts cut in half the long way to form flat pieces (or chicken cutlets for convenience)
- Bread Crumbs
- Butter and Flour (equal parts)
- Beef/Chicken/Veggie stock, red wine, tomato paste+water…whatever you want to add some distinct flavour to the sauce and build a richer deeper color. This is not necessary though.
- Egg wash and bread the chicken. Consider adding different seasonings to the bread crumbs to give the meal a little of your own flair. I used garlic powder and smoked paprika in this meal.
- Melt some butter in two different pans (or one if you don’t mind your chicken not achieving maximum crispiness…either way will work)
- There’s a bit of a simulaneousness to cooking the chicken and the sauce, so while I’m separating them below, you want to start them at around the same time. The sauce maybe a tad sooner.
- Put the chicken in the pan, and let it cook until golden brown on the bottom.
- Flip, and cook until internal temperature is 165 degrees F.
- Add onions to one of the pans and let them cook until they are tender and start to become opaque.
- Add flour and stir in well.
- Add the liquid component of your choosing, and let the sauce thicken to your desired degree.
- Pour the sauce over the chicken