This recipe comes from chef Alexandra Raij who based it on a Spanish dish called flamenquines, a dish where chicken breasts are stuffed with a delicious mix of ham & cheese before being rolled up, egg coated, bread crumbed and fried. Her recipe mostly sticks to this lead, but rather than pounding the chicken breasts & rolling them with the stuffing, thin cutlets of chicken are used and the stuffing is layered between them, sealed together with an egg mixture. The chicken is then fried to a delicious golden hue, making this dish both crunchy and greaseless. The crumbs help to protect the delicate meat from overcooking.
- 6 skinless chicken cutlets, boneless (about 1 ¼ pounds in total)
- Kosher salt
- Fresh ground black pepper
- 2 egg whites (large)
- 2 tablespoons cornstarch
- 1 tablespoon parsley (chopped)
- 2 teaspoons garlic (minced)
- Dijon mustard
- 1 ½ ounces provolone cheese, thinly sliced (1 1/2 slices)
- 1 ½ ounces ham, thinly sliced (1 1/2 slices)
- 3 tablespoons sauerkraut, packed, more for serving
- ⅜ teaspoon caraway seeds
- 2 cups plain bread crumbs
- 2 tablespoons olive oil (extra virgin), for frying
- Lightly season the chicken with salt and pepper. In a bowl, whisk the egg whites, cornstarch, parsley and garlic until there are no lumps, and the mixture has a slight foam. Set aside.
- On one side of each chicken cutlet brush with mustard. Divide the cheese & ham amongst the 3 cutlets, placing on the mustard-brushed side. Top each with a tablespoon of sauerkraut, and an 1/8th of the caraway seeds. Place the remaining 3 cutlets mustard-side down on top of the sauerkraut, sandwiching the ham and cheese. Press firmly to seal.
- Dip the now stuffed cutlets in the egg white mixture, and thoroughly dredge in bread crumbs. This can be done in advance, and refrigerated until required.
- Heat oil on a medium-high heat in a large skillet. Place the cutlets in the hot pan carefully, and fry until they’re golden brown and cooked through (approximately 2-3 minutes a side). Once cooked, transfer to a plate lined with paper-towel to drain. Serve with a side of sauerkraut, and eat hot!