INGREDIENTS
4
chicken cutlets, about 1/2 inch thick
4
thin slices of plain havarti cheese
4 tsp
chopped thyme
1/2 cup
chicken stock
1/4 cup
heavy cream
1 tbsp
plus 1 teaspoon Dijon mustard
Salt and freshly ground pepper
2
large eggs
2 tbsp
freshly grated Parmigiano-Reggiano cheese
All-purpose flour, for dredging
Extra-virgin olive oil, for frying