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.
12chicken cutlets, thin
3 Tbspall purpose flour
8 ozmozzarella or fontina cheese slices
1/2 lbmushrooms, sliced thin
1/8 tspblack pepper
1/4 cwhite wine, not sweet
1chicken bouillon cube
How to Make Cheese Stuffed Chicken Cutlets
- Mix together 2 T flour and salt in a pie tin or on a paper plate.
- Lightly coat the cutlets with the flour mixture, shaking off excess.
- 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.
- Cook cutlets until lightly browned on both sides. Remove from skillet onto large, flat working surface.
- 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.
- 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.
- To the mushroom mixture, stir in pepper and 1 T flour until blended well. Gradually stir in water, milk, wine and bouillon.
- Heat to boiling, stirring to loosen the brown bits from the bottom of the skillet. Make sure the bouillon cube dissolves completely,
- Return the cutlet "sandwiches" to the pan and return the sauce to a boil. Then reduce heat to low; cover and simmer 5 minutes.
- 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.)