Oven Fried Swiss Cheese Chicken with Egg Noodles in a Creamy Sauce

By á-25138

Oven fried chicken cutlets smothered in swiss cheese and served over egg noodles in a rich, cheesy sauce. Decadent and delicious.

Ingredients

• 1 cup panko crumbs
• 1/2 cup seasoned bread crumbs
• 1/2 cup all-purpose flour
• 2 beaten eggs
• 4 tablespoons melted butter
• 3 to 4 boneless chicken breasts or cutlets
• Coarse salt and fresh black pepper, to taste
• 8 ounces egg noodles
• SAUCE
• 1 cup heavy cream
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 8 ounces good quality Swiss cheese, half shredded and half thinly sliced
• 4 ounces cream cheese, cut in cubes
• 1 tablespoon butter
• 1 tablespoon fresh chopped parsley

Preparation

Step 1

In a large skillet over medium heat toast the panko crumbs until lightly golden, stirring often.

Remove them to a wide shallow dish and mix with the seasoned bread crumbs. Add the flour to a separate wide shallow dish and the eggs to a shallow bowl.

Preheat oven to 450 degrees F. Spread half the butter over the bottom of a roasting pan big enough to hold all the chicken.

If using chicken breasts pound them to an even 1 inch thickness with a meat mallet, small skillet or rolling pin. Place them on a cutting board and cover with saran wrap first. This makes it cleaner. Once pounded, season well with salt and pepper.

Using tongs dredge each chicken cutlet in the flour then the egg, allowing excess to drip off then into the panko crumbs pressing them on with your fingers if needed. Place in buttered pan. Drizzle the remaining butter over them.

Turn oven heat down to 400 degrees F and bake until cooked through 12 - 25 minutes depending on their size. Internal temperature on a meat thermometer should reach 165 - 175 degrees F.

Meanwhile cook the egg noodles according to package directions and make the sauce.

To a medium saucepan add the cream, broth and mustard. Whisk and cook over medium heat until slightly thickened about 5 minutes. Turn heat down to low and add the shredded Swiss cheese and cream cheese, stir until melted.

Drain the egg noodles and add to the sauce with a tablespoon of butter. Mix well and season with salt and pepper to taste.

Once the chicken is cooked remove from oven and turn on the broiler. Cover the chicken with the sliced Swiss cheese and broil until bubbly. Serve over the egg noodles garnished with parsley.