Ingredients
4 chicken cutlets
4 slice plain havarti cheese
4 tsp. chopped thyme
1/2 c. chicken stock
1/4 c. heavy cream
1 tbsp. Dijon mustard
1 tsp. Dijon mustard
salt
Freshly ground pepper
2 large eggs
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
all-purpose flour
extra-virgin olive oil
Preparation
Step 1Preheat the oven to 350 degrees F. 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.Step 2In 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.Step 3In a shallow bowl, beat the eggs. Beat in the Parmigiano-Reggiano. Put the flour in another shallow bowl.Step 4In 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.Step 5Bake 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. Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
