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REC: Crisp Stuffed Chicken cutlets

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1394 posts
Joined: Feb 5, 2007


Posted to Thread #29936 at 12:10 pm on Oct 26, 2017

Nothing gourment, just a simple easy dinner. DH doesn't like sauerkraut, so I omitted. I halved the recipe.

For those who don't have an NYT account. :)

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 large egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard
1 ½ ounces thinly sliced provolone cheese (1 1/2 slices)
1 ½ ounces thinly sliced ham (1 1/2 slices)
3 tablespoons sauerkraut, packed, more for serving
⅜ teaspoon caraway seeds
2 cups plain bread crumbs
2 tablespoons extra virgin olive oil, for frying

Step 1 Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.

Step 2 Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.

Step 3 Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).

Step 4: Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.


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