Sunday, 25 March 2012

Swiss Style Cutlet

 I often find visiting restaurants inspirational and later try to make the same meals at home. Usually it takes a few attempts, this time with a stroke of luck I got it right at first go. Funny thing about this meal is that I had it at the restaurant serving Polish cuisine, yet the dish was called "Swiss Style Cutlet"... I'm not entirely sure about the connection to Swiss cuisine, but it tastes great, plus it's easy and relatively quick to make, so does the origin really matter?

To make the cutlet you need:

A doubke chicken breast
A few slices of tinend pineapple
A few slices of cheese
Salt, pepper, oregano, a pinch of chili powder to season
A bit of cranberry sauce

Wash the chicken breast and dry it with kitchen roll. Cut off any spare bits and beat it gently with a mullet. Season with spices, put pineapple slices on top and put into the oven pre-heated to about 160C (I amke it in a fan oven) for about 40 minutes. Then place cheese on top and put back into the oven for another 15 minutes. When cheese melts the dish is ready to serve. Today we had it in a healthy version (served on a salad) and 'fast food version' -served with chips. Needless to say, both were delicious!

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