Crisp Stuffed Chicken Cutlets

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.

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!

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.

So I hate when people make changes to the recipes before they try them, however ;) I decided to make it following my old faithful cordon bleu recipe and make in with chicken broth and butter, in the oven. Big hit and zero stress.

Turned out better than I thought. However, needed more oil to fry, only used 1 cup of breadcrumbs, and added an extra garlic clove. Will place it in the oven for a few minutes next time to finish it off. I found some parts of chicken didn’t cook well and had to go back in the pan.

This did not work. I pounded the chicken filets thin. They did not press together after filling and were too big for a single serving. The flavor was fine but in the end the effort outweighed the end result. I will not make this again.

Made this with some off the recipe shortcuts and they turned out surprisingly well. I used whole egg to baste and bind the two pounded halves of the breast. Took advice of another post and did not handle the filled purse of the halves. Gently breaded each side. Put in fridge to chill. Fried as per instructions. Turned out looking roughly like the picture. Do not salt too much. Salt from ham and sauerkraut are enough. Really good. Note on sauerkraut * rinse and squeeze dry to remove excess salt .

All I could get were the giant grocery store chicken breasts, which I cut across into two halves but didn't bother to pound. Still worked great once I fried to a nice brown and transferred to a 400 degree oven for about 8-10 mins. I left out the sauerkraut and seeds and the oldest asked for seconds, which he rarely does with chicken. The filling is really tasty and the dijon gives it a nice tang.

Isn't this cordon bleu?

I agree with Mavo’s comments. This was very good - my husband had seconds. Although I did not add or change ingredients, I did do them as rolls. I thin sliced the breasts horizontally, pounded them, then filled with mustard, ham, provolone and sauerkraut. Rolled them and secured them with toothpicks. Put them into the egg white mixture, rolled in bread crumbs and browned on all sides in skillet with olive oil. Then into a 350 Oven to make sure they cooked through.

This was great. I used some gruyere and black pepper sorghum salami with homemade spicy kraut. It was a perfect way to use up the left over bits of cheese and meat I had laying around. This was a very easy recipe, using cutlets instead of breast made it quick. I'm going to use this template for other stuffings, next time I'll try spinach, artichoke, and cream cheese.

Delicious, but preheat the oven. I flattened the breasts to nearly translucent and still took 15 mins to cook in pan.

What can you substitute for the pork?

Cutlets are usually thin, but if you read the description of the recipe it says " 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." I chose to pound them a bit more.

Lose the sauerkraut and you'll end up with a popular French dish : le "cordon bleu".