|
The following recipe is reprinted with permission
of Cook's Illustrated
From America’s Test Kitchen
serves 4
The cutlets can be filled and rolled in advance, then refrigerated
for up to 24 hours. To dry fresh bread crumbs, spread them out on a baking
sheet and bake in a 200-degree oven, stirring occasionally, for 30 minutes.
Removing some moisture from the crumbs cuts down on splattering when the
breaded cutlets are pan-fried.
4 boneless, skinless chicken breasts (5 to 6 ounces
each), tenderloins removed and reserved for another use, fat trimmed
Salt and ground black pepper
1 recipe filling (recipe follows)
3⁄4 cup all-purpose flour
2 large eggs
1 tablespoon plus 3⁄4 cup vegetable oil
1 1⁄2 cups fresh bread crumbs, dried (see note)
- Place each chicken breast on large sheet of
plastic wrap, cover with second sheet, and pound with rubber mallet,
meat pounder, or rolling pin until 1⁄4 inch thick throughout.
Each pounded breast should measure roughly 6 inches wide and 8 1⁄4
inches long. Cover and refrigerate while preparing filling.
- Place cutlets smooth-side down on work surface;
season with salt and pepper. Fill, roll, and wrap each breast. Refrigerate
until filling is firm, at least 1 hour.
- Adjust oven rack to lower-middle position;
heat oven to 450° degrees. Spread flour in pie plate. Beat eggs
with 1 tablespoon oil in second pie plate. Spread bread crumbs in third
pie plate. Unwrap chicken breasts and roll in flour; shake off excess.
Using tongs, roll breasts in egg mixture; let excess drip off. Transfer
to bread crumbs; shake pan to roll breasts in crumbs, then press with
fingers to help crumbs adhere. Place breaded cutlets on large wire rack
set over baking sheet and allow coating to dry about 5 minutes.
- Heat remaining 3⁄4 cup oil in heavy-bottomed
10-inch nonstick skillet over medium-high heat until shimmering, but
not smoking, about 4 minutes; add chicken, seam-side down, and cook
until medium golden brown, about 2 minutes. Turn each roll and cook
until medium golden brown on all sides, 2 to 3 minutes longer. Transfer
chicken rolls, seam-side down, to wire rack set over rimmed baking sheet;
bake until deep golden brown and instant-read thermometer inserted into
center of a roll registers 155 degrees, about 15 minutes. Let stand
5 minutes before slicing each roll crosswise diagonally with serrated
knife into 5 medallions; arrange on individual dinner plates and serve.
The following recipe is reprinted with permission
of Cook's Illustrated
Enough to stuff 4 cutlets
1 tablespoon unsalted butter
1 small onion, minced
1 small clove garlic, minced
4 ounces cream cheese, softened
1 teaspoon minced fresh thyme leaves
2 ounces crumbled gorgonzola (about 1⁄2 cup)
1⁄4 cup chopped toasted walnuts
3 medium dried figs, stemmed and chopped (about 2 tablespoons)
1 tablespoon dry sherry
Salt and ground black pepper
Heat butter in medium skillet over low heat until
melted; add onion and sauté, stirring occasionally, until deep
golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant,
about 30 seconds longer; set aside.
In medium bowl using hand mixer, beat cream cheese on medium speed until
light and fluffy, about 1 minute. Stir in onion mixture, thyme, gorgonzola,
walnuts, dried figs, and sherry; season with salt and pepper and set aside.
Technique: Preparing Stuffed Chicken Cutlets
Place each cutlet smooth-side down on work surface, season, and spread
with one-quarter of cheese mixture.
Roll up each cutlet from the tapered end, folding in the edges to form
a neat cylinder. To help seal the seams, wrap each stuffed cutlet in foil
and twist the ends of the foil in opposite directions.
Technique:
Preparing Stuffed Chicken Cutlets
- Place each cutlet smooth-side down on work
surface, season, and spread with one-quarter of cheese mixture.
- Roll up each cutlet from the tapered end, folding
in the edges to form a neat cylinder. To help seal the seams, wrap each
stuffed cutlet in foil and twist the ends of the foil in opposite directions.
----------
(Close Window Here)
|
