Chicken cutlets filled with ham and cheese recipe
Chicken Cutlets with Ham and Swiss
Now that I have this new Bialetti nonstick pan, I think we'll be breading and pan-frying a lot more foods. I got a beautiful browned crust on these pounded-thin chicken breasts, and it was wonderfully crunchy, too. What else can I do with this pan? Of course, you can make this recipe (adapted from the one right here on the WD web site) with any kind of nonstick pan or cast-iron skillet. (Those of you with far more talent than I could probably even use something else.)
I had bought chicken breasts, so I needed to get them thin enough to brown quickly in a skillet. I pulled off the tenders, then cut the breasts horizontally almost all the way through, then opend them like a book. Another option is to cut the breasts all the way through, giving you more managable-sized cutlets. (Or you can buy cutlets and skip these first couple of steps.)
I put a piece of parchment over the chicken breasts and pounded them thin and even, to about 1/4- to 1/2-inch-thick. Mine were a little bit thicker than the recipe called for, but it still worked out OK.
Next I dredged the cutlets in egg mixed with salt, then panko bread crumbs. I browned the chicken in some oil in my awesome Bialetti nonstick skillet for about 3 minutes on each side.
Finally, I layered ham and Swiss slices over the top of the chicken breasts, then broiled until the cheese melted, just a minute or 2. Served with mashed potatoes and broccoli.
The kids actually ate their ham and Swiss separate from the chicken, but they ate it all. These were pretty big pieces, so I cut them in half to serve and we still ended up with some leftovers. My husband immediately recognized this as an easy twist on chicken Cordon Bleu and made yum noises as he ate. This kind of protein and sides dinner always pleases my family; they like things to be separate.
Video: Chicken Cordon Bleu Recipe | Stuffed Chicken Breasts Recipe | Brick Chicken Recipe
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