Follow these steps for perfect results
chicken cutlets
thin
salt
pepper
unsalted butter
spinach leaves
trimmed
boiled ham
thin
Gruyere
grated
Preheat broiler to high.
Pat chicken cutlets dry and sprinkle with salt and pepper.
Heat butter in a flameproof 12-inch heavy skillet over moderately high heat until foam subsides.
Saute chicken in butter, without turning, until cooked through and undersides are golden, about 2 minutes.
Remove from heat and turn chicken over.
Top each cutlet with 2 spinach leaves, 1 slice ham (folding it to fit), and 1/4 cup Gruyere cheese.
Broil 3 inches from heat until cheese is melted, 1 to 2 minutes.
Expert advice for the best results
Use a meat tenderizer to flatten the chicken cutlets for even cooking.
Don't over-broil, as the cheese can burn quickly.
Everything you need to know before you start
5 minutes
Can be assembled ahead of time and broiled just before serving.
Serve immediately on a plate, garnished with a sprig of parsley.
Serve with a side salad or roasted vegetables.
Complements the richness of the cheese and chicken.
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