Real Recipes From Real Home Cooks ®

cheese stuffed chicken cutlets

(1 rating)
Recipe by
Linda Seide
Philadelphia, PA

This recipe doesn't take that long to make, so it's perfect for a weeknight. You can reduce the amount of cutlets and cheese if you're cooking for two, but leave the remaining ingredients alone. You can use the extra sauce as a gravy for mashed potatoes or even a small side of pasta. It sounds like a lot of work, but really it's not. And it's perfect for company, or a regular weeknight meal.

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 30 Min
method Pan Fry

Ingredients For cheese stuffed chicken cutlets

  • 12
    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
  • 1
    chicken bouillon cube

How To Make cheese stuffed chicken cutlets

  • 1
    Mix together 2 T flour and salt in a pie tin or on a paper plate.
  • 2
    Lightly coat the cutlets with the flour mixture, shaking off excess.
  • 3
    In 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.
  • 4
    Cook cutlets until lightly browned on both sides. Remove from skillet onto large, flat working surface.
  • 5
    Arrange 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.
  • 6
    In 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.
  • 7
    To the mushroom mixture, stir in pepper and 1 T flour until blended well. Gradually stir in water, milk, wine and bouillon.
  • 8
    Heat to boiling, stirring to loosen the brown bits from the bottom of the skillet. Make sure the bouillon cube dissolves completely,
  • 9
    Return the cutlet "sandwiches" to the pan and return the sauce to a boil. Then reduce heat to low; cover and simmer 5 minutes.
  • 10
    Place 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.)