Ingredients

The following ingredients have 3 Servings
  • 6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 2 large egg whites
  • 2 tablespoons cornstarch
  • 1 tablespoon chopped parsley
  • 2 teaspoons minced garlic
  • Dijon mustard
  • 1 1/2 ounces thinly sliced provolone cheese (1 1/2 slices)
  • 1 1/2 ounces thinly sliced ham (1 1/2 slices)
  • 3 tablespoons sauerkraut, packed, more for serving
  • 3/8 teaspoon caraway seeds
  • 2 cups plain bread crumbs
  • 2 tablespoons extra virgin olive oil, for frying

Instruction

  • Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
  • Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
  • Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
  • Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.