Cheese-Filled Chicken Cutlets


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 ⅛-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 saute 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.


Makes 6 servings.

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