Cheese Filled Chicken Cutlets Recipes

CHEESE STUFFED CHICKEN CUTLETS

Steps:

• 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.)

BROCCOLI CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
• Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
• Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
• Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
• Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
• Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

CHICKEN CUTLET WITH CHEESE

Steps:

• Using mallet, pound breasts between plastic wrap to about 1/4 inch.
• Place flour on plate and whisk eggs lightly in shallow bowl.
• Mix breadcrumbs and cheese in seperate bowl.
• Sprinkle cutlets on each side with salt and pepper.
• Dip cutlets in flour to cover lighlty, then into eggs and then into breadcrumb mixture, pressing firmly to insure coverage.
• Place cutlets on a plate and refrigerate for 30 minute.
• Melt 2 tbsp butter add 1tbsp oil to each of two nonstick frypans over medium heat.
• Add 2 cutlets to each pan and cook until golden brown on bottom, about 4 minutes.
• Turn cutlets over, add 1 tbsp butter with 1/2 tbsp oil around cutlets in each pan. Cook another 4 min or until done and golden brown.
• Transfer cutlets to plate lined with paper towel to absorb excess oil and butter.

STUFFED CHICKEN CUTLETS (OAMC)

Steps:

• Combine feta, peppers, scallions, oregano, and basil in a medium bowl.
• Place cutlets on a flat surface, smooth side down. Spoon about 2 tbsp of feta mixture into the center of each cutler and the fold short sides in and then long sides creating a packet. Arrange packets, seam side down on a wax paper lined baking sheet making sure they do not touch each other. Freeze until firm-about an hour. Place into a ziploc bag, label and date. These can be frozen up to 8 weeks.
• To serve: preheat oven to 400°F
• Lightly grease two baking sheets and place frozen cutlets, seam side down. lightly season with salt and pepper and bake for 30-40 minutes or until chicken is cooked through. If desired, top with warmed tomato sauce.