Chicken Cutlet Melange - cooking recipe

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

Preparation

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.