Master Recipe

Sautéed Stuffed Chicken Cutlets

serves four

NOTE: The chicken breasts can be filled and rolled in advance, then refrigerated for up to 24 hours.

INSTRUCTIONS:

1. Place each chicken cutlet on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until ¹/₄ inch thick throughout (see figure 7). Each pounded breast should measure roughly 6 inches wide and 8¹/₂ inches long. Cover and refrigerate while preparing filling.

2. Place breasts smooth-side down on work surface; season with salt and pepper. Fill, roll, and wrap each breast (see figures 8 and 9). Refrigerate until filling is firm, at least 1 hour.

3. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Spread flour in pie plate or shallow baking dish. Beat eggs with 1¹/₂ teaspoons vegetable oil and 1¹/₂ teaspoons water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. 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 chicken breasts on large wire rack set over jelly roll pan.

4. Heat remaining ³/₄ cup oil in medium 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 jelly roll pan; bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes. Let stand 5 minutes before slicing each roll crosswise into 5 medallions; arrange on individual dinner plates and serve.