Sunday, January 20, 2013

lighter chicken cordon bleu... 20 minutes

the goods:
1/2 cup panko
1/4 cup plus 1 teaspoon olive oil, divided, plus more for brushing
3 tablespoons red-wine vinegar
1 tablespoon plus 2 teaspoons Dijon mustard, divided
8 chicken cutlets
8 slices Canadian bacon
4 ounces sliced white cheddar
5 ounces tender baby lettuces, such as spring mix (5 cups)

Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and a pinch of sugar; shake to combine. Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and cheddar between 2 cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.

Toss lettuces with dressing to taste (you won't need all of it), season with salt and pepper, and serve alongside chicken.

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