Chicken Cutlets with Swiss Cheese

  • 1 lb thin sliced Chicken Cutlets
  • 3 to 6 slices of Swiss Cheese
  • 1/2 cp Flour
  • 2 tsp Lawry’s Seasoned Salt (for Flour mixture)
  • 1 tsp Lawry’s Coarse Ground Garlic with Parsely
  • 1 tsp Paprika
  • 1/4 tsp Coarse Ground Black Pepper
  • 1/4 tsp Oregano
  • 4 oz Dry Vermouth or White Wine
  • 1 cp College Inn Chicken Broth
  • 1 tblsp (1 or 2 cloves) Minced Garlic (optional)
  • 3 tblsp Olive Oil
  • 1 tblsp Butter
  • Lawry’s Season Salt
  • Butchers Twine (cotton string)
  • Mix Flour, Seasoned Salt, Garlic Powder, Paprika and BlackPepper  in a flat bottomed bowl.
  • Place slice of Swiss Cheese (cut to size) on a  Chicken Cutlet. Lightly sprinkle Seasoned  Salt on the top side. Roll up Cutlet and tie off with Butchers Twine. Repeat process with remaining Cutlets.
  • Dredge Cutlets in Flour and Seasoning mixture.
  • In a large skillet, over medium high heat, melt Butter in Olive Oil.
  • When bubbly, place Cutlets in the skillet and saute until golden brown (about 3 minutes each side). Remove from skillet and keep warm.
  • Turn heat to high. Add Dry Vermouth (or White Wine) and deglaze skillet by scraping browned bits from skillet, bring to a boil.
  • Add Chicken Broth and Oregano and bring to a boil.
  • Add Cutlets to skillet. Cover and reduce heat and simmer 5 minutes.
  • Serve with Rice.