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Swiss Schnitzel



  • 1.

    Cut chicken in half horizontally, using a rolling pin pound into slices until thin.

  • 2.

    Coat with breadcrumbs, pressing into flesh to coat both sides.

  • 3.

    Heat oil in a large non-stick frying pan.

  • 4.

    Over moderate heat, cook schnitzels 2 at a time for 2 minutes, until golden on the bottom, turn and top with cheese.

  • 5.

    Cook for a further 1-2 minutes or until chicken is tender and the cheese melts.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Swiss Schnitzel.


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