Active Time

　　10 min

　　Total Time

　　15 min

　　Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu.

　　

Ingredients

Makes 4 servings

　　4 chicken cutlets (1 pound total; about 1/4 inch thick)

　　1/2 teaspoon salt

　　1/2 teaspoon pepper

　　2 tablespoons unsalted butter

　　8 spinach leaves, trimmed

　　4 thin slices boiled ham (2 ounces)

　　3 ounces Gruyère, coarsely grated (1 cup)

　　

Step 1

Preheat broiler. Pat chicken dry and sprinkle with salt and pepper. Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.

　　

Step 2

Sauté chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes. Remove from heat and turn chicken over, then top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup cheese.

　　

Step 3

Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.