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Cheese-Stuffed Chicken Cutlets with Mustard Sauce
04-17-2010, 01:24 PM
Post: #1
Cheese-Stuffed Chicken Cutlets with Mustard Sauce
Cooking Time: Around 50 minutes
Makes 4 servings


Four 6-ounce chicken cutlets, about 1/2 inch think
4 thin slices of plain havarti cheese, around 4 by 3 inches
4 teaspoons chopped thyme
1/2 cup chicken stock or low-sodium broth
1/4 cup heavy cream
1 tablespoon plus 1 teaspoon Dijon mustard
Salt & freshly ground pepper
2 large eggs
2 tablespoons freshly grated Parmigiano-Reggiano cheese
All-purpose flour, for dredging
Extra-virgin olive oil, for frying

1) Preheat the oven to 350 degrees. Using a small knife, cut a 4 by 3 inch pocket in the side of each chicken cutlet. Insert a havarti slice and spread 1 teaspoon of thyme in each pocket; press gently to close.

2) In a small saucepan, boil the stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes. Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from heat.

3) In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.

4) In a large nonstick skillet, heat 1/4 inch of olive oil. Season the cutlets with salt and pepper. Dredge 2 cutlets in flour, shaking off the excess, then coat with the beaten egg. Fry over moderately high heat until golden, about 2 minutes per side. Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.

5) Bake the chicken for about 12 minutes, until just cooked through. Reheat the sauce and pour onto plates. Set the cutlets on the sauce and serve.
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