Serves: 10
Total Calories: 543
1. Place one chicken breast half between two pieces of waxed paper. Flatten to 1/4 -inch thickness with a wooden mallet or a rolling pin. Peel off waxed paper. Sprinkle lightly with salt. Dip both sides in egg, coat with crumbs set aside. Repeat with remaining chicken pieces. In a large skillet over medium-high heat, brown chicken, a few pieces at a time, in oil for 2 minutes on each side or until lightly browned.
2. In a 2-quart saucepan over medium heat, melt butter. Stir in flour. Cook and stir for 1 to 2 minutes. Add cream, salt and pepper. Stirring, bring boil and boil until thickened. Stir in wine. Remove from heat.
3. In a shallow 2 1/2 -quart baking dish, spread half of the sauce. Arrange chicken in dish and top with remaining sauce. Cover and refrigerate up to 24 hours if desired.
4. Bake, covered, in a preheated 350° oven for 20 minutes. Sprinkle cheese over top and bake, uncovered, 10 minutes longer or until cheese is melted and sauce is bubbly.
This Swiss Chicken Cutlets recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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