Chicken With Havarti Dill Cheese Sauce Recipe

Chicken Cutlets With Havarti Cheese Sauce
Diana Rattray
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
506 Calories
24g Fat
32g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 506
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 45%
Cholesterol 206mg 69%
Sodium 615mg 27%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 37g
Vitamin C 1mg 3%
Calcium 178mg 14%
Iron 3mg 18%
Potassium 400mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  1. 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.

  2. Put 1/2 cup of flour in a wide bowl or plate.

  3. In another bowl, whisk the egg with water.

  4. Put the breadcrumbs in a third bowl.

  5. 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.

  6. 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.

  7. 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. 

  8. Check with an instant-read thermometer if you are unsure. The chicken should register at least 165 F (73.9 C) when done.

  9. Arrange the chicken on a serving platter with the sauce or serve the sauce separately.

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