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From America's Test Kitchen Season 2: Chicken Cutlets 101
Cutlets that are stuffed and breaded are special-occasion food. The filling moistens the chicken from the inside with a creamy, tasty sauce, while the crust makes a crunchy counterpoint. The problem is that these bundles can leak and getting the right proportion of filling to cutlet can be tricky. We wanted stuffed chicken cutlets with a creamy filling that wouldn’t turn runny and flavors that would complement, not overpower, the chicken. And we wanted the crust to be crisp all over and completely seal in the filling so that none leaked out.
We pounded the chicken breasts thin so they rolled easily and cooked evenly. A combination of cream cheese and cheddar mixed with onion, garlic, and fresh thyme gave us a creamy, well-flavored filling. Thin-sliced ham added another layer of flavor to our cutlets. Before we breaded the cutlets, we chilled them in the refrigerator to help the filling set—this step prevented leaks during cooking. For perfectly cooked stuffed cutlets, we sautéed them just until brown, then moved them into the oven to finish cooking through.
Serves 4
The chicken breasts can be filled and rolled in advance, then refrigerated for up to 24 hours.
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