Rating: 4 stars
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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

Robin Bashinsky


Credit: Jen Causey

Recipe Summary test

25 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

571 calories; fat 25g; cholesterol 205mg; fiber 3g; protein 66g; carbohydrates 19g; sodium 1145mg; sugars 9g.