Chicken Sautéed with Cheese & Milk


Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I find there is something really encouraging about serving this to my kids. It is warm and homely and the kind of thing I like to call them downstairs to after their bath... to have it sitting on that ready table, a small vase of flowers, some pan-fried chips with herbs and maybe even a small pan of sautéed broccoli.


  • 2 small chicken breasts
  • about 3 tablespoons plain (all-purpose) flour, for dusting
  • 2 tablespoons olive oil
  • 4 large thin slices fontina cheese
  • 125 ml(4 fl oz/½ cup) milk


    Slice each chicken breast horizontally to give two thin escalopes. Cover them with a sheet of plastic wrap and pound with a meat mallet until they are of an even thickness and a bit thinner. Dust in flour.

    Heat the oil in a large frying pan. Add the four chicken escalopes and cook over medium heat until the underneaths are nicely browned. Turn over and season the cooked sides with salt. Cook until golden underneath and then turn them again and season. Put a slice of cheese over each escalope so that it covers the chicken completely. Add the milk to the pan, put the lid on and cook until the cheese has melted and there is a bubbly, thickened sauce. Check that the chicken is soft and cooked through but be careful not to overcook it. Remove from the heat and leave the lid on the pan until the very last second before serving so that the cheese carries on melting. Serve hot.