Monte Cristo Stuffed Chicken Cutlets
A sweet, tangy gravy covers flavor-filled breadless Monte Cristo-style chicken breasts.
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 4 tablespoons Dijon mustard, divided
- 2 tablespoons fresh thyme, chopped
- 4 deli-cut slices Swiss cheese
- 4 deli-cut slices mild, imported ham
- Flour, for dredging, plus 1 tablespoon
- 3 eggs, beaten
- Juice of 1/2 lemon
- 2 tablespoons canola oil
- 3 tablespoons butter, divided
- 1 1/2-2 cups chicken stock
- 2 tablespoons maple syrup or honey
Halve the chicken breasts through to make eight cutlets; pound very thin, about 1/4-inch. Season the chicken on both sides with salt and pepper. Spread a thin layer of Dijon on one side of the cutlets and sprinkle with thyme. Fold and arrange 1 slice each of cheese and ham on four cutlets, leaving a little chicken exposed all around. Place the remaining cutlets Dijon-side down over the top and press down at the edges to form four stuffed cutlets. Dredge in flour.
Beat the eggs and lemon juice together in a shallow dish.
Heat a large skillet with oil, two turns of the pan, over medium to medium-high heat. Melt 1 tablespoon butter into the oil.
Turn two stuffed cutlets in the egg batter and add to the pan. Cook for about 8 minutes, turning occasionally, or until cooked through and golden. Transfer to a platter and cover loosely with foil. Melt another tablespoon of butter into the pan and brown remaining cutlets. Remove to the platter.
Add the remaining butter to pan and sprinkle in the flour, 1 minute. Whisk in the stock and thicken to form the gravy; season with salt and pepper. Whisk in the maple syrup or honey and mustard.
Halve the stuffed breasts, top with gravy and serve.