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 chicken breast halves (4 to 6 ounces each or thinly sliced cutlets)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 cup bread crumbs (garlic seasoned fine)
- salt to taste
- black pepper to taste
- 4 tablespoons butter (divided)
- 1 dash garlic powder
- Optional: dill weed
- 1 to 1 1/4 cups milk
- 1 cup Havarti cheese (shredded or diced; with dill; 4 ounces)
- 2 tablespoon 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 two 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 bread crumbs 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.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. It should register at least 165° F (73.9 °C) when the chicken is done.
Arrange the chicken on a serving platter with the sauce or serve the sauce separately.
Serves 4 to 6.
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