Swiss Chicken

I am very excited about this new cookbook I recently bought, even though it is really a very old cookbook. And I love this Swiss Chicken Recipe

Swiss Chicken

Swiss style sauteed chicken

The Swiss Cookbook , by Nika Standen Hazelton was originally published in1967 and I got a beat-up paperback version that was printed in 1981.  The nice thing about this cookbook is that it has a good deal of information about Swiss culture–or at least Swiss culture as it was 40 or 50 years ago. And Hazelton takes pains to separate the foods that are unique to Switzerland from the many that are adopted from French, German or Italian neighbors.

Additionally, most recipes come with an indication of what Canton or region of Switzerland they come from, so I can dig right into the Bernese cooking if that’s what I’m looking for.  Last week, however, I was interested in finding a recipe for Swiss Chicken and what I lighted on was one from the Jura.  It is on the eastern edge of Switzerland and inherits from France rather than the Germany accent of Bern.

Jura, Switzerland

Landscape in the Jura, Gustave Corbet, ca 1864. Oil on canvas (1819-1877) Legion of Honor

Nevertheless, this recipe for Swiss Chicken–sauteed chicken breasts– uses Swiss cheese, and is simple and absolutely a winner.  The French name is Suprêmes de Volaille Jurassienne, or you can just call it Sautéed Chicken Breasts with Cheese from the Jura.

Chicken, by the way, is not the most traditional of Swiss meats. At one time it was very expensive and a delicacy.  Pork, on the other hand, was a mainstay of the diet.

Swiss Chicken with Swiss Cheese

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg, Wheat
Meal type Main Dish
Misc Serve Hot
Region European
Traditional Swiss recipe from the Jura region for sauteed Swiss chicken with Swiss cheese.

Ingredients

  • 2 chicken breasts, boned and skinned (Or equivalent in chicken tenders)
  • 1/2 cup flour
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 2 eggs (lightly beaten)
  • 3/4 cups bread crumbs (fine (or use Panko))
  • 1/4 cup Swiss Cheese (finely grated)
  • 1/3 cup melted butter
  • 4 lemon wedges

Directions

1. Mix flour, nutmeg, salt and pepper in shallow dish or plate.
2. Mix bread crumbs and grated cheese
3. Dredge the chicken in flour, shaking off excess.
4. Dip floured chicken in egg and then in the bread crumb/cheese mixture.
5. Melt butter in skillet and brown chicken on all sides.
6. Serve hot with lemon wedge on side.

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