German Style Breaded Cutlets with Swiss Cheese

Total Time
Prep 15 mins
Cook 15 mins

This is a version of German style cutlets I have been making for years. It is somewhat loosely based on a similar recipe for veal cutlets I found in Luchows German Cookbook years ago. If you prefer veal, by all means use veal in place of the chicken,but I always use chicken.

Ingredients Nutrition


  1. Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
  2. In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
  3. Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
  4. Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
  5. While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
  6. Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
  7. Just before they are done cooking, top each piece with a slice of cheese and let melt.
  8. Remve cutlets to a platter and keep warm.
  9. Heat remaining 2 Tbsp butter in the same pan until darkened.
  10. While the butter is heating, cut the lemon in half.
  11. Squeeze half of the lemon and add the juice to the skillet.
  12. Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
  13. Garnish each plate with a sprig of parsley.
  14. Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.


Most Helpful

The whole family loved these breaded cutlets. The crust was crispy and full of flavor. The chicken was moist and tender. We served the sauce over pasta with lemon zest and chives added. Very yummy! It will be a regular in our household.

PanNan April 02, 2003

Thanks for suggesting this! It went over in a big way here with the Fol Epi cheese. Only thing I did not do was get unsalted butter, but followed your recipe exactly. The scent of it was great and I had NO complaints from my family.(a rare thing) I served it with fresh brussel sprouts and spaetzle. Thanks a bunch! We will be eating this again.

HEP MEP October 15, 2003

Brought these to an Oktoberfest party and they were a huge hit! The breading was really flavorful and the meat stayed very moist during cooking. Thanks for the recipe!

olivenerd October 14, 2012

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