Swiss Schnitzel

2 chicken breasts
3 Slices multigrain bread grated into crumbs
2 tablespoons Olive Oil
4 Slices Jarlsberg Cheese
Cut chicken in half horizontally, using a rolling pin pound into slices until thin.
Coat with breadcrumbs, pressing into flesh to coat both sides.
Heat oil in a large non-stick frying pan.
Over moderate heat, cook schnitzels 2 at a time for 2 minutes, until golden on the bottom, turn and top with cheese.
Cook for a further 1-2 minutes or until chicken is tender and the cheese melts.

Recipe by Kim McCosker & Rachael Bermingham from 4 Ingredients