Reuben-Stuffed Cutlets – Rachael Ray

Ingredients

• 8 chicken cutlets, pounded very thin
• Salt and pepper
• 1/2 cup sour cream
• 1/4 cup dill pickle relish
• 1/4 cup ketchup
• 3/4 cup sauerkraut, rinsed and drained well
• 1/4 pound thinly sliced Swiss cheese, chopped
• 1/4 pound lean corned beef, chopped
• Flour, for dredging
• 3 large eggs or egg whites, beaten
• 3 slices rye bread, toasted and ground into fine breadcrumbs
• 1/2 cup plain breadcrumbs
• Vegetable oil, for frying
• Chopped dill or parsley, for garnish (optional)
• 1 lemon, chopped into 4 wedges
• Deli pickle wedges, for serving