Method

Slice each chicken breast horizontally to give two thin cutlets.  Cover them with a sheet of plastic wrap and pound with a meat mallet until they are of an even thickness and a bit thinner.  Dust in flour.

Heat the oil in a large frying pan.  Add the four chicken cutlets and cook over medium heat until the underneaths are nicely browned.  Turn over and season the cooked sides with salt.  Cook until golden underneath and then turn them again and season.  Put a slice of cheese over each cutlet so that it covers the chicken completely.  Add the milk  to the pan, put the lid on, and cook until the cheese has melted and there is a bubbly, thickened sauce.  Check that the chicken is soft and cooked through, but be careful not to overcook it.  Remove from the heat and leave the lid on the pan until the very last second before serving so that the cheese carries on melting.  Serve hot.

Serves: 4

Reprinted with permission from © Tessa Kiros, Apples for Jam, published by Andrews McMeel Publishing click for book review

 

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