Crisp Stuffed Chicken Cutlets

Name: Crisp Stuffed Chicken Cutlets
Total time: 25 min
Yield: 3 servings
Ingredients: 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 1/2 ounces thinly sliced provolone cheese (1 1/2 slices); 1 1/2 ounces thinly sliced ham (1 1/2 slices); 3 tablespoons sauerkraut, packed, more for serving; 3/8 teaspoon caraway seeds; 2 cups plain bread crumbs; 2 tablespoons extra virgin olive oil, for frying

Recipe from Alexandra Raij

Adapted by Melissa Clark

Crisp Stuffed Chicken Cutlets — Francesco Tonelli for The New York Times

Total Time: 25 minutes
Rating: 4(434)
Comments: Read comments

The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. Her recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, she used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking. —Melissa Clark

Featured in: A Fallen Star of French Cuisine, Restored to Its Silver Platter

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Ingredients

Yield:3 servings

6boneless, skinless chicken cutlets (about 1¼ pounds total)
Kosher salt
Freshly ground black pepper
2large egg whites
2tablespoons cornstarch
1tablespoon chopped parsley
2teaspoons minced garlic
Dijon mustard
1½ounces thinly sliced provolone cheese (1½ slices)
1½ounces thinly sliced ham (1½ slices)
3tablespoons sauerkraut, packed, more for serving
⅜teaspoon caraway seeds
2cups plain bread crumbs
2tablespoons extra virgin olive oil, for frying

Ingredient Substitution Guide

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Preparation

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 ⅛ 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.

Ratings

4 out of 5

434 user ratings

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Comments

lbzs17 years ago

I ended up cooking them for probably 4-5 min per side and then stuck the pan in the oven at 350 for about 10 minutes while I was finishing up my sides. Really crispy, entire family liked it.

Mark7 years ago

One big step is missing. You need to work with thinly pounded chicken cutlets (look at the pic). I take a half breast (partially frozen) and slice it into three supremes. I then gently pound out each supreme sandwiched between sheets of plastic wrap or wax paper. Then the recipe will work. Note that you can just as easily pound out the thin cutlets and roll the filling in a single cutlet. The filling is very good.

Mavo7 years ago

I am confused. How do you fry a stuffed sandwich of 2 thick chicken cutlets. Doesn't the filling fall out?

Julie Steinberg1 year ago

My Nana used to make a version of this without ham or a number of the extra ingredients; she returned from a trip to Spain with colorful, oval special ceramic dishes and after frying briefly, baked the cutlets for a bit at 350. She rolled them up and put a toothpick through them to help them stay together. Very nice memories.

lisa1 year ago

Made according to recipe and it was spectacular! Paillard chicken breasts, easy. Used a beautiful local cheese, raw cows milk alpine style tomme, and black Forrest ham, this is after all German inspired. Bubble’s sauerkraut is the best. Country mustard. I used one egg white and one whole egg as I felt silly disposing of the yolk for seemingly no reason whatsoever. Served topped with mushrooms that I sautéed in butter and Marsala. As a side, apple cider stewed turnips and kale. Autumn on a plate!

RosebudTX1 year ago

This was so flavorful and satisfying—will definitely put it in my favorites folder. But next time I’m going to pound already thin cutlets even thinner. My chicken was just too thick and out of proportion, so I’m going to make sure I get already thin cutlets and slightly flatten them out a bit more. Then it’ll be perfect.

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