|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use thin cut boneless chicken breasts in this recipe for the fastest cooking time.
The chicken makes a nice presentation on a bed of spinach, or serve it on individual plates and pass the sauce at the table.
4 to 6 thin chicken cutlets, about 5 ounces each
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 large egg
1 tablespoon water
1 cup breadcrumbs, preferably garlic flavored
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup unsalted butter, divided
1 dash garlic powder
Dried dill weed, optional
1 cup milk, more as needed
1 cup shredded havarti cheese
2 tablespoons olive oil
If you are using small chicken breasts, pound them between sheets of plastic wrap to a uniform thickness of about 1/4 to 1/2 inch. If the chicken breasts are large, slice them horizontally to produce 2 thin cutlets, then pound to thin as needed. Alternatively, you may buy thin sliced chicken breasts.
Put 1/2 cup of flour in a wide bowl or plate.
In another bowl, whisk the egg with water.
Put the breadcrumbs in a third bowl.
Lightly sprinkle the chicken with salt and freshly ground black pepper. Dredge the chicken in the flour, then dip in the egg mixture, then coat with the breadcrumbs. Place the chicken pieces on a baking sheet and refrigerate to chill for about 30 minutes.
Meanwhile, in a saucepan over medium heat, melt 2 tablespoons of butter. Stir in the remaining 2 tablespoons of flour and continue cooking, stirring constantly, for 1 minute. Add the garlic powder and dill weed, if using. Gradually add 1 cup of milk. Cook, stirring, until thickened. Add the cheese and cook, stirring, until the cheese has melted. Thin the sauce with more milk to your desired consistency, if you like. Taste and add salt and pepper, as needed.
Heat the remaining 2 tablespoons of butter in a large skillet with the olive oil. Cook the chicken until browned and cooked through, turning to brown both sides. The time depends on the thickness of the chicken. My cutlets were very thin, so they only took about 6 to 8 minutes.
Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.
Arrange the chicken on a serving platter with the sauce or serve the sauce separately.