Cheese Stuffed Chicken Cutlets with Mustard Sauce
Foodandwine.com
Foodandwine.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Four 6-ounce chicken cutlets, about 1/2 inch thick
  • 4 thin slices of plain havarti cheese
  • 4 teaspoons chopped thyme
  • 1/2 cup chicken stock
  • 1/4 cup heavy cream
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper
  • 2 large eggs
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • All-purpose flour, for dredging
  • Extra-virgin olive oil, for frying

Instructions

Comments

Log in or Register to write a comment.