Originally aired December 7, 2010
- Flour, for dredging
- Salt and pepper
- 2 Eggs
- 1/2 cup whole milk
- 2 tablespoons Dijon mustard
- 2 cups seasoned stuffing cubes
- 4 boneless skinless chicken breasts, cut into 8 cutlets, lightly pounded
- 3 tablespoons vegetable oil or EVOO - Extra Virgin Olive Oil
- For the pear sauce:
- 1/4 cup sugar
- 1 cup water
- 4-5 brown pears, peeled
In a food processor grind up the stuffing cubes until they form bread crumbs, set aside.
On a clean work surface area get 3 shallow dishes. Pour the flour into the first one, the beaten egg, milk and Dijon mustard in the next, and the seasoned stuffing bread crumbs in the last.
Season the cutlets with salt and pepper on both sides and turn lightly into the flour. Next coat the cutlets in egg-mustard mixture and then into the stuffing breadcrumb. Coat both sides, then set aside until all 8 are coated.
Place a large nonstick skillet over medium-high heat with a thin layer of vegetable oil, cook the cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and the outside is golden brown.
For the pear sauce: Place a medium skillet over medium high heat, add the water, sugar and pears and cook until a chunky sauce forms, about 10 minutes, stirring occasionally. Once pears are soft and sauce is formed, remove it from the heat.