Tender cutlets get an indulgent topping of crispy bread crumbs, rich ham and nutty melted Gruyere in a healthier version of Chicken Cordon Bleu.
Open-Face Chicken Cordon Bleu
Yield: Serves 4
For the chicken:
4 chicken cutlets (1 pound, each about ¼ inch thick)
½ teaspoon salt
½ teaspoon pepper
2 tablespoons unsalted butter
For the topping:
8 spinach leaves, trimmed
4 thin slices boiled ham (2 ounces)
3 ounces Gruyere, coarsely chopped (1 cup)
3 tablespoons melted butter
1 cup seasoned bread crumbs
Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a heavy 12-inch skillet over moderately high heat until foam subsides.
Sauté chicken in butter, without turning, until cooked though and undersides are golden, about 2 minutes. Remove from heat and turn chicken over.
Top each cutlet with 2 spinach leaves, a slice of ham, folded to fit, and ¼ cup cheese. Mix melted butter and bread crumbs together and top each cutlet.
Broil cutlets 3 inches from heal until cheese is melted and bread crumbs are brown, 1 to 2 minutes. Serve warm with roasted vegetables.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.