Many people trying to eat well on a budget wind up going for chicken breasts and cutlets in their diet. Because chicken is so easy to find and plentiful, it winds up forming the majority of relatively low-income diets. This recipe presents a very easy way to stretch your chicken and make it feel a bit more fancy and rich, without many expensive ingredients. The herbs and additional items are very inexpensive, and sauerkraut is very easy to make at home cheaply or purchase in bulk. The recipe presented here is by Chef Alexandra Raij, and is adapted from the version presented by the New York Times.
For a version of this recipe without the reliance on sauerkraut, take a look at this version by Jamie Deen.
- 6 boneless, skinless chicken cutlets
- Kosher salt
- freshly ground black pepper
- 2 large egg whites
- 2 tablespoons cornstarch
- 1 tablespoons chopped parsley
- 2 teaspoons minced garlic
- Dijon mustard
- 1 1/2 ounces thinly sliced provolone cheese
- 1 1/2 ounces thinly sliced ham
- 3 tablespoons sauerkraut
- 3/8 teaspoon caraway seeds
- 2 cups plain bread crumbs
- 2 tablespoons extra virgin olive oil
Season the chicken with salt and pepper, then mix egg whites, cornstarch, parsley and garlic in a bowl. Let the lumps dissolve and mix until they are slightly foamy.
Brush one side of each cutlet with mustard, then divide the cheese and ham among the cutlets and place it on the mustard side. After that, top each with a tablespoon of sauerkraut and 1/8 teaspoon of caraway seeds. Then, arrange 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese.
Then, dip the stuffed cutlets in the egg white mixture and dredge them in bread crumbs.
Finally, heat your olive oil in a large skillet on medium-high heat, then carefully place the cutlets in a hot pan and fry until dark brown and cooked through, which should take between two and three minutes per side. Transfer this to a plate lined with a paper towel to drain it. Serve with sauerkraut.