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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 1 lb. chicken cutlets
- flour for dredging
- oil
- 1/4 c. grated cheese
- 2 large potatoes, thinly sliced (3 to 4 medium)
- 1 large onion, thinly sliced (2 medium)
- 1 chicken bouillon cube
- 3/4 c. water
- 1/2 c. white wine
Method
- Dredge cutlets in flour and brown in oil (use large skillet). Cover with sliced potatoes.
- Cover potatoes with onion slices. Sprinkle with grated cheese.
- Add pepper to taste.
- Mix bouillon cube with water.
- Pour bouillon and wine over onions.
- Cover and simmer about 45 minutes.
- Serves 4.
