Jen Causey
Hands-On Time
25 Mins
Total Time
30 Mins
Yield
Serves 4

This quick chicken dinner is basically comfort and coziness in a dish. The cutlets cook quickly and then are shingled into a baking dish before being blanketed with a thick thyme-and-Swiss cheese sauce (a version of a classic Mornay) and topped with slivers of prosciutto and panko breadcrumbs. After a quick trip under the broiler, the result is decadent and delicious. Don’t worry, you’ll serve green beans alongside to balance out the rich flavors. Pro tip: You can save some money on cutlets by DIYing them at home. Buy an equivalent weight chicken breasts, then slice horizontally through the center to create cutlets.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Preheat broiler to high. Heat 1 tablespoon oil in a large skillet over medium-high. Season cutlets with ¾ teaspoon salt and the pepper. Working in batches, cook cutlets, flipping once, until golden brown, 3 to 4 minutes per side. Arrange cutlets in a 13-by-9-inch baking dish. Wipe skillet clean.

Step 2

Heat 1½ cups milk, thyme, and ¼ teaspoon salt in a saucepan over medium-high until bubbles form around edges. Whisk flour and remaining ½ cup milk in a bowl until smooth; add to saucepan. Cook, whisking often, until slightly thickened, about 3 minutes. Remove from heat; whisk in cheese until melted and smooth. Pour cheese mixture over cutlets; top with prosciutto and panko. Broil until golden brown and bubbly, 2 to 3 minutes.

Step 3

Meanwhile, add haricots verts, ¼ cup water, and remaining 1 tablespoon oil and ½ teaspoon salt to skillet. Cook over high until water evaporates and haricots verts are tender, 4 to 5 minutes. Serve baked chicken with haricots verts.

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Ratings & Reviews

/5
Reviews
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