Ingredients
6 boneless skinless chicken cutlets,
2 eggs,
2 tbsp cornstarch,
2 tbsp chopped parsley,
2 cloves minced garlic,
1/4 cup Dijon mustard,
6 slices Swiss Cheese,
6 slices Brandt Westfalian Ham,
3 tbsp sauerkraut,
2 cups breadcrumbs,
2 tbsp olive oil,
salt and pepper
Direction
Season chicken cutlets with salt and pepper. In a bowl whisk eggs, cornstarch, parsley and garlic until well combined. Brush each chicken cutlet with mustard on one side. Top 3 cutlets with 1 slice of Westfalian Ham, 1 slice of Swiss Cheese and 1 tbsp of sauerkraut. Place 3 other cutlets mustard side down on top of sauerkraut and press to seal. Dip stuffed cutlets in egg mixture and dredge in bread crumbs. Fry until golden brown.
