Cheese-Stuffed Chicken Cutlets With Mustard Sauce

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Four 6-ounce chicken cutlets, about 1/2 inch thick

4 thin slices of plain havarti cheese

4 teaspoons chopped thyme

1/2 cup chicken stock

1/4 cup heavy cream

1 tablespoon plus 1 teaspoon Dijon mustard

Salt and freshly ground pepper

2 large eggs

2 tablespoons freshly grated Parmigiano-Reggiano cheese

All-purpose flour, for dredging

Extra-virgin olive oil, for frying

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