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

• 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.

chicken cutlets, kosher salt, freshly ground black pepper, egg whites, cornstarch, parsley, garlic, mustard, provolone cheese, ham, sauerkraut, caraway seeds, bread crumbs, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2010/01/dinner-tonight-stuffed-chicken-cutlet-with-ham-cheese-sauerkraut-recipe.html (may not work)