Cheese Stuffed Chicken Cutlets

Linda Seide


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 vote

5 Min
30 Min
Pan Fry


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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

How to Make Cheese Stuffed Chicken Cutlets


  • 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.)

Printable Recipe Card

About Cheese Stuffed Chicken Cutlets

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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