Pildīta karbonāde -- Stuffed Cutlets

Adapted from Latviešu ēdieni
Serves 2

• 1 boneless, skinless chicken breast, cut in half to make two large thin cutlets, pounded thin OR 1 boneless pork chop, cut and made thin the same way
• 1 egg * (see note), beaten
• 2 tbsp or so flour
• 2 tbsp or so bread crumbs (seasoned with a bit of thyme and oregano)
• 1/2 hard-boiled egg, finely minced
• 1/2 tbsp butter, cut in half
• 2 tbsp (about 20g) cheese, any kind, shredded or whole,
• dash of Tabasco or cayenne (optional)
• olive oil

Preheat oven to 375F. If using a toaster oven, begin preheating to 350F when the meat goes in the pan to brown.

Season chicken breasts or pork chops with salt and pepper. On one half of the cutlet, mound 1/4 of the hard-boiled egg, 1 tbsp cheese and 1/4 tbsp butter, as well as a dash of Tabasco or cayenne if using.

Fold over cutlet to make a packet. Dredge packets in flour, then egg, then bread crumbs, making sure to keep the packet sealed as best you can.

In a medium saute pan over moderate heat, cook the packets, turning once, until beginning to brown. Remove to a small oven-safe, foil-lined pan. Bake for 15 - 20 minutes until fully cooked through.

Notes:

1. This is an excellent way to use up that leftover egg yolk or white from another recipe. The original recipe called for 2/5ths of an egg for 2 servings. 2/5ths! How the hell am I supposed to measure that?