The chef Alexandra Raij modeled this recipe on a traditional Spanish dish called flamenquines, in which flattened chicken breasts are stuffed with ham and cheese, then rolled up, coated in egg and bread crumbs and fried. His recipe mostly follows that lead, but instead of pounding the breasts and rolling them up with the stuffing, he used thin cutlets of chicken and layered the stuffing between two of them, sealing them together with an egg mixture. Fried to a golden hue, the dish is both crunchy and greaseless. The crumbs insulate the delicate meat and help keep it from overcooking.
- 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 ½ ounces thinly sliced provolone cheese (1 1/2 slices)
- 1 ½ ounces thinly sliced ham (1 1/2 slices)
- 3 tablespoons sauerkraut, packed, more for serving
- ⅜ teaspoon caraway seeds
- 2 cups plain bread crumbs
- 2 tablespoons extra virgin olive oil, for frying
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (3 servings)
798 calories; 35 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 57 grams protein; 138 milligrams cholesterol; 970 milligrams sodium
- 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.