Cheese Stuffed Chicken Cutlets
It sounds like a lot of work, but really it's not. And it's perfect for company, or a regular weeknight meal.
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- chicken cutlets, thin
- 1/2 tsp
- 3 Tbsp
- all purpose flour
- 5 Tbsp
- 8 oz
- mozzarella or fontina cheese slices
- 1/2 lb
- mushrooms, sliced thin
- 1/8 tsp
- black pepper
- 1/2 c
- 1/2 c
- 1/4 c
- white wine, not sweet
- chicken bouillon cube
1Mix together 2 T flour and salt in a pie tin or on a paper plate.
2Lightly coat the cutlets with the flour mixture, shaking off excess.
3In a 12" skillet, melt 3 T. butter over medium heat and then place coated cutlets in the pan. (I normally use a stainless steel skillet, not a no-stick pan, so there are plenty of brown bits left for incorporating into the sauce.) Be careful not to overcrowd the cutlets in the pan. You can always add a bit more butter if needed to do a second batch of cutlets.
4Cook cutlets until lightly browned on both sides. Remove from skillet onto large, flat working surface.
5Arrange cheese on top of half the cutlets, and then place the other half of the cutlets on top of the cheese, making a sandwich of sorts. Set aside.
6In the drippings remaining in the skillet, melt the remaining 2 T butter over medium heat. Add the mushrooms and cook until a medium brown, stirring occasionally.
7To the mushroom mixture, stir in pepper and 1 T flour until blended well. Gradually stir in water, milk, wine and bouillon.
8Heat to boiling, stirring to loosen the brown bits from the bottom of the skillet. Make sure the bouillon cube dissolves completely,
9Return the cutlet "sandwiches" to the pan and return the sauce to a boil. Then reduce heat to low; cover and simmer 5 minutes.
10Place cutlets and sauce on large platter; garnish with parsley sprigs. (I only do that if I'm cooking for company. Usually, I just place the appropriate amount of cutlets in plates for me and my hubby, and leave off the parsley.)