Cheese-Stuffed Chicken Cutlets with Mustard Sauce

Name: Cheese-Stuffed Chicken Cutlets with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams chicken cutlets, about 1/2 inch thick; 118 milliliters chicken stock; 1 Tbsp Dijon mustard; 2 eggs; 4 servings All-purpose flour, for dredging; 4 slices thin slices of plain havarti cheese; 59 milliliters heavy cream; 4 servings Extra-virgin olive oil, for frying; 2 Tbsps freshly grated Parmigiano-Reggiano cheese; 4 servings Salt and freshly ground pepper; 4 teaspoons chopped thyme

Cheese-Stuffed Chicken Cutlets with Mustard Sauce requires approximately 45 minutes from start to finish. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains around 49g of protein, 22g of fat, and a total of 437 calories. This recipe serves 4. A mixture of chicken cutlets, flour, parmigiano-reggiano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. 1 person found this recipe to be delicious and satisfying.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Chicken Cutlet

Havarti

Spread

Thyme

Equipment you will use

Knife

In a small saucepan, boil the chicken stock and cream over moderately high heat until reduced to 1/2 cup, about 5 minutes.

Ingredients you will need

Chicken Stock

Cream

Equipment you will use

Sauce Pan

Whisk in the mustard and boil for 30 seconds, whisking a few times. Season with salt and pepper and remove from the heat.

Ingredients you will need

Salt And Pepper

Mustard

Equipment you will use

Whisk

In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano.

Ingredients you will need

Parmigiano Reggiano

Egg

Equipment you will use

Bowl

Put the flour in another shallow bowl.

Ingredients you will need

All Purpose Flour

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

All Purpose Flour

Egg

Equipment you will use

Frying Pan

Transfer to a large rimmed baking sheet. Coat and fry the remaining cutlets.

Equipment you will use

Baking Sheet

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

Ingredients you will need

Whole Chicken