Golden Mustard & Cheese–Stuffed Chicken Cutlets
"Origin & History: Stuffed chicken cutlets belong to a long European tradition of filled meats, most famously expressed in French cordon bleu. Originating in mid‑20th‑century France, the concept married poultry with cured ham and melting cheese, drawing inspiration from earlier schnitzel-style preparations that traveled across Switzerland, Austria, and northern Italy. Over time, the dish migrated into home kitchens worldwide, prized for its balance of comfort and refinement. Comparison & Differentiation: Unlike the classic cordon bleu, which typically uses Swiss cheese and is often oven-finished after frying, this premium mustard-inflected version introduces a gentle sharpness that cuts through the richness. The use of mustard beneath the ham adds acidity and aromatic depth, while mozzarella or cheddar creates a creamier, more elastic melt. This recipe also elevates the crust by blending cheese directly into the breadcrumbs, ensuring deeper flavor and superior browning. Sensory Experience & Pro Tips: When sliced, the cutlet releases a molten, savory center, with crisp golden crust giving way to juicy chicken. Aromas of toasted breadcrumbs and warm cheese dominate, balanced by mustard’s subtle tang. Serve immediately with a bright green salad or lemon-dressed vegetables to contrast the richness."
Health Benefits
Instructions
Pound chicken fillets evenly between sheets of plastic wrap for uniform thickness.
Layer each fillet with ham and a thin spread of mustard.
Fold or roll to enclose the filling, pressing gently to seal.
Combine breadcrumbs with grated cheese in a shallow bowl.
Dip stuffed chicken into beaten egg, then coat thoroughly in breadcrumb-cheese mixture.
Pan-fry in hot oil over medium heat until golden and fully cooked, turning once.
Drain briefly on paper towels and serve hot.