F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Cheese Stuffed Chicken Cutlets with Mustard Sauce
© Lucy Schaeffer

Cheese-Stuffed Chicken Cutlets with Mustard Sauce

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: 4

For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme. Instead of weighing down the cutlets with thick breading, she sautés them in a light flour-and-egg coating.

  1. Four 6-ounce chicken cutlets, about 1/2 inch thick
  2. 4 thin slices of plain havarti cheese
  3. 4 teaspoons chopped thyme
  4. 1/2 cup chicken stock
  5. 1/4 cup heavy cream
  6. 1 tablespoon plus 1 teaspoon Dijon mustard
  7. Salt and freshly ground pepper
  8. 2 large eggs
  9. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  10. All-purpose flour, for dredging
  11. Extra-virgin olive oil, for frying
  1. Preheat the oven to 350°. 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 chicken 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 the 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 mustard sauce and pour onto plates. Set the cutlets on the sauce and serve.

Suggested Pairing

Dry white sparkling wine. Made in the same way as Champagne (with a secondary fermentation inside the bottle to produce bubbles) and often with the same grape varieties (Chardonnay, Pinot Noir and Pinot Meunier), these crisp sparkling wines can be nearly as complex as Champagne—and are much less expensive.

You Might Also Like

Ratings

Average Rating

(3)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.