Dinner Tonight: Stuffed Chicken Cutlet With Ham, Ch

Name: Dinner Tonight: Stuffed Chicken Cutlet With Ham, Cheese, And Sauerkraut Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken cutlets (about 1 1/4 pounds total); Kosher salt; Freshly ground black pepper; 2 egg whites; 2 tablespoons cornstarch; 1 tablespoon chopped parsley; 2 teaspoons minced garlic; Dijon mustard, as needed; 1 1/2 ounces provolone cheese (1 1/2 thin slices); 1 1/2 ounces ham (1 1/2 thin slices); 3 tablespoons sauerkraut, packed; 3/8 teaspoon caraway seeds; 2 cups plain bread crumbs; 1/4 cup extra virgin olive oil, for frying.

Servings: persons

6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
Kosher salt
Freshly ground black pepper
2 egg whites
2 tablespoons cornstarch
1 tablespoon chopped parsley
2 teaspoons minced garlic
Dijon mustard, as needed
1 1/2 ounces provolone cheese (1 1/2 thin slices)
1 1/2 ounces ham (1 1/2 thin slices)
3 tablespoons sauerkraut, packed
3/8 teaspoon caraway seeds
2 cups plain bread crumbs
1/4 cup extra virgin olive oil, for frying.

1
If the chicken cutlets are not of uniform thickness, place them between two sheets of plastic wrap and pound gently, aiming to make 3 pairs of approximately the same shape. Season with salt and pepper and set aside.
2
In a bowl, whisk the egg whites, cornstarch, parsley, and garlic, until the egg whites begin to turn foamy.
3
Paint one side of each chicken cutlet with mustard, then layer the ham and cheese on three of the cutlets. Spread a tablespoon of sauerkraut on top of the ham and cheese, then lay the second half of each pair, mustard side in, to make a sandwich. Seal the edges as best you can.
4
Dip the cutlet sandwiches in the egg white mixture, then dredge in the bread crumbs. If needed, they can be refrigerated for several hours at this point.
5
Heat the oil in a skillet with plenty of room for all the chicken (if not, cook them in batches) over medium-high heat until a breadcrumb tossed into the pan sizzles vigorously. Fry until dark golden brown, 2-3 minutes/side. Drain on paper towels momentarily, then serve immediately, with more sauerkraut, if desired, or a tart salad.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 boneless, skinless chicken cutlets (about 1 1/4 pounds total), Kosher salt, Freshly ground black pepper, 2 egg whites, and more.

Yes, Dinner Tonight: Stuffed Chicken Cutlet With Ham, Cheese, And Sauerkraut Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Stuffed Chicken Cutlet With Ham, Cheese, And Sauerkraut Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions