Chicken cutlets stuffed with zucchini are very simple to prepare and delicious. The recipe I want to tell you about today is that of a tasty and flavorful chicken main course. I stuffed some slices of chicken breast with thin slices of zucchini and melting cheese. I cooked the Chicken Cutlets in the oven but you can also cook them in an air fryer, fry them, or simply cook them in a pan with a drizzle of olive oil. For the zucchini, I simply sliced them very thin and grilled them. The result is very tender meat with a melting filling that conquers everyone at the first bite. I recommend you not to miss the recipe for Chicken meatballs and the recipe for Gratinated baked zucchini. So let’s hurry into the kitchen and prepare the Chicken cutlets and zucchini together
AND DON’T MISS THESE RECIPES TOO:
- CHICKEN WITH ZUCCHINI AND POTATOES BAKED the main course everyone loves
- RUSTIC CAKE WITH ZUCCHINI AND SPECK the most delicious savory pie
- CHICKEN WITH BAKED POTATOES the recipe of the main course everyone loves
- BAKED POTATOES AND ZUCCHINI or crunchy and delicious in the air fryer
- 6 QUICK RECIPES WITH CHICKEN BREAST
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4Pieces
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Zucchini Stuffed Chicken
- 4 slices chicken breast
- 10.5 oz zucchini
- 6.4 oz scamorza cheese
- 0.3 cup flour
- 1 egg
- 0.5 cup breadcrumbs
- 0.25 cup Grana Padano cheese, grated
- to taste extra virgin olive oil
- to taste salt
How to Prepare Chicken Cutlets Stuffed with Zucchini
Wash the zucchini. Trim them at the ends and slice them very thinly lengthwise using a peeler. Grill the zucchini slices on a hot grill. To prepare this recipe, you need wide and thin chicken breast slices. If needed, further thin the chicken slices using a meat pounder.
Place 5-6 grilled zucchini slices and one slice of scamorza on each chicken breast slice. Fold in half. Prepare them all in the same way. Beat the egg with a pinch of salt in a bowl. Mix the breadcrumbs with the grated cheese on a plate.
First, coat the stuffed Chicken Cutlets in flour, ensuring it adheres well on all sides. Then dip them in the egg and finally in the breadcrumbs. Place the Chicken with zucchini on a baking sheet lined with parchment paper. Add a drizzle of olive oil on top. Bake the Chicken in a preheated static oven at 374°F for 20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the chicken cutlets in advance and, without cooking them, store them in the fridge in a container for 1-2 days, or you can freeze them
For a richer and more flavorful filling, you can add slices of speck or cooked ham
Don’t miss the recipe for Chicken Cacciatore and the recipe for Chicken Cordon Bleu
