Crisp Stuffed Chicken Cutlets

• 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
• 38 teaspoon caraway seeds
• 2 cups plain bread crumbs
• 2 tablespoons extra virgin olive oil, for frying

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

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 cooking.nytimes.com/recipes/1012997 (may not work)