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