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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4 chicken cutlets
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4 plain havarti cheese
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4 chopped thyme
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1/2 chicken stock
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1/4 heavy cream
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1 Dijon mustard
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1 Dijon mustard
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Salt
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Freshly ground pepper
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2 eggs
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2 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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