Stuffed chicken cutlets with ham and cheese. Breaded and fried cutlets are always delicious, but it’s true that with the right tricks even baked or eggless chicken cutlets have their charm and still turn out delightful — and they’re a good option if you’re unsure how to cook chicken. Today, however, I want to talk about breaded and fried cutlets stuffed with fontina and ham, a rich and hearty main course that’s loved even by little ones, ideal as a single course when served with a good salad. If you don’t want to fry the stuffed cutlets, you can always bake them like oven-baked turkey cutlets or even oven-baked pork loin cordon bleu, or cook them in an air fryer — they will still be delicious. Let’s go to the kitchen and discover together how to make stuffed chicken cutlets with ham and cheese — you’ll love them at the first bite because their super-melty center will win you over! First, as always, remember that if you want to stay updated on all my other recipes, you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chicken Cutlets Stuffed with Ham and Cheese
- 8 slices chicken breast (large and thick)
- 8 slices cooked ham
- 9 oz cheese (sliced (such as fontina, gouda, emmental, caciotta, provola, etc.))
- 4 eggs (for breading)
- 2 cups breadcrumbs (about)
- 2 oz grated Parmigiano-Reggiano (or Grana, for the breading (about 2/3 cup))
- to taste salt
- to taste sunflower oil (for frying or high-oleic oil)
Tools
- Frying pan
- Bowls
Preparation
Ask your butcher to slice the breasts into large, thick slices, then gently flatten them with your fist or a meat tenderizer to widen and thin them further. Place a slice of cooked ham on each to cover it.
Place a thick slice of cheese at the base of each cutlet and fold the top part over it so that both the ham and the meat fully enclose the cheese. Once all cutlets are folded “like a wallet,” dust them with flour.
Beat the eggs with a pinch of salt.
Prepare a breading mixture with the grated cheese and breadcrumbs, then dip the cutlets first in the egg.
Then coat them in the breading, pressing well especially around the edges where the layers meet. Now you can choose to fry the chicken cutlets in a pan, cook them in an air fryer, or bake them in the oven. If you choose to fry them, pour frying oil into the pan (I recommend high-oleic sunflower oil — check the label), heat it and fry the cutlets for 3 minutes per side, taking care not to overheat the oil and burn them. When cooked, place them on paper towels to absorb excess oil.
If you prefer the air fryer, arrange them in the basket and lightly brush or spray with oil; cook for 7 minutes at 356°F, turn them, spray a little more oil and continue cooking for another 7 minutes, or until golden to your liking. To bake in the oven, arrange the cutlets on a baking sheet lined with parchment paper, drizzle with a little oil and bake for 15-20 minutes at 392°F, turning halfway through. The chicken cutlets stuffed with ham and cheese are ready to be enjoyed hot and crisp.
Storage and tips
You can prepare the stuffed chicken cutlets in advance — even the day before — and cook them when needed. You can also freeze them raw; in that case, allow them to thaw before cooking. Cooked leftovers should be stored in the refrigerator for up to 24 hours in an airtight container and reheated in the oven or air fryer before eating.
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