You may remember this post a few weeks ago, which was about the New York Times’ crispy stuffed chicken cutlets with ham, cheese and sauerkraut recipe.  Turns out, I did not lie (shocking, I know); I actually made it!  And…..it was DELICIOUS.  So delicious that we happily enjoyed leftovers for next two days! (and no, we weren’t just being lazy!)

From the New York Times....

When I first started making the recipe (which you can find here accompanying an article by Melissa Clark) I got a little nervous.  It seemed complex.  Particularly when you realize that you’ll need to flip the chicken in the pan – while it’s filled with ham, cheese and slippery sauerkraut.  But I used a combo of tongs and a spatula, and it was no problem at all. That little chicky flipped right over and fried away!

If you’re looking for a new meal, this is a great recipe to try. It’s not too hard and not too time consuming.  The directions are spot-on as well. (As a side note, I am NOT toting that this is in any way healthy. It’s not, don’t kid yourself.  But it is delicious.)

We’ll have to test out more of the New York Times’ recommendations.  Do you ever make any of them?

After the jump you can  find photos and captions of the preparation; I thought the visual may help some of you!