U.S. Navy Swiss Chicken Cutlets

From the U.S. Navy during Fleet Week 2004.


  • 2 thin slices reduced fat Swiss cheese (2 ounces)
  • 4 chicken cutlets (4 ounces each, 1/4 thick)
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 tablespoon unsalted butter or margarine
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 teaspoon dried oregano


  1. Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end tightly roll up cutlets, jellyroll style. Tie securely with string.
  2. On wax paper, combine flour and paper. Mix well.
  3. Add cutlets; toss gently to coat.
  4. In large nonstick skillet, melt butter over medium heat.
  5. Add cutlets; cook, turning frequently until golden, about 3 minutes.
  6. Add broth, wine and dried oregano to skillet. Increase heat to a boil. Reduce heat to medium low. Simmer until chicken is cooked trough and sauce is slightly thickened, about 10 minutes.
  7. Remove from heat, remove string and serve.

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