This is one of my very favorite quick meals to make…pan-fried chicken cutlets topped with salty prosciutto, creamy brie and a peppery arugula salad with a Dijon vinaigrette.
It’s essentially a deconstructed chicken cordon bleu without all the messy and annoying chicken pounding, stuffing and rolling and without losing half your filling during the baking process. I recently discovered (and now use all the time!) a technique for creating those thin chicken cutlets without having to pound out the chicken breasts and the resulting weird, unnatural shapes. Using a very sharp knife, place your hand on top of the chicken breast, press down lightly and begin very slowly cutting the breast in half horizontally. You will end up with two thinner chicken breasts that remain in the breast shape we’re used to.
These are super crispy, so flavorful and easy for everyone to love!
[tasty-recipe id=”30844″]
Have made this serval times. Love it! One of my favorite meals!
Thank you so much for coming back to comment! So glad to hear you enjoyed it ?