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Cheese-Filled Chicken Cutlets

Yankee Plus Dec 2015


Cheese-Filled Chicken Cutlets
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The chicken in these cutlets is tender and moist, and its gentle flavor is not challenged by the mild cheese. The mushroom white sauce is just right. Skewering the cutlets together is tricky; it may take a little practice.

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  • 3 whole chicken breasts
  • 1/4 teaspoon salt
  • 4 tablespoons flour; divided
  • 5 tablespoons butter, divided
  • 1 package (8 ounces) mozzarella cheese, thinly sliced
  • 1/2 pound mushrooms, thinly sliced
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup white wine
  • 1 chicken bouillon cube
  • Parsley sprigs, for garnish


Bone and skin the chicken breasts. Cut each whole breast in half and cut each half into 2 cutlets. Pound each cutlet to about 1/8-inch thick. Mix salt with 3 tablespoons flour and coat chicken with this mixture. In a skillet, melt 3 tablespoons butter, add cutlets a few at a time, and sauté until lightly browned on both sides, adding more butter if necessary. Remove cutlets from the skillet. Arrange cheese slices on 6 cutlets; top with remaining cutlets and skewer layers together with toothpicks. Set aside. In the drippings, melt the remaining 2 tablespoons butter. Add mushrooms and cook until tender, stirring occasionally. Stir in pepper and the remaining 1 tablespoon flour; blend well. Gradually stir in water, milk, wine, and bouillon. Heat to boiling, stirring to loosen brown bits from the bottom of the skillet. Return cutlets to skillet; heat to boiling. Reduce heat to low; cover and simmer for 5 minutes or until cheese is melted. Carefully remove toothpicks. Spoon cutlets and sauce onto a large platter; garnish with parsley sprigs.
Updated Wednesday, October 3rd, 2007

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