Stuffed chicken cutlets to be baked or cooked in an air fryer. Do you know the chicken Cordon bleu stuffed with ham and melting cheese? Here’s the recipe I want to tell you about today, but even better because they are homemade. Thin slices of chicken breast stuffed with slices of cooked ham and slices of scamorza, folded and breaded. I cooked the Cutlets in the oven, but the now indispensable air fryer is great too, or you can choose to cook them in a pan with a little extra virgin olive oil. For a simple and tasty main course, I also recommend the Rolls with speck and scamorza and the Baked chicken cutlets. With these Stuffed Cutlets, you will also make the little ones happy. Let’s run to the kitchen and prepare some delicious Stuffed chicken slices
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Energy 253.53 (Kcal)
- Carbohydrates 7.47 (g) of which sugars 0.73 (g)
- Proteins 27.77 (g)
- Fat 12.66 (g) of which saturated 1.89 (g)of which unsaturated 1.80 (g)
- Fibers 0.72 (g)
- Sodium 196.33 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Chicken Cutlets
- 6 slices chicken breast (large and thin)
- 4.23 oz cooked ham
- 7.76 oz scamorza (sliced)
- 1/3 cup flour
- 2 eggs
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan
- as needed extra virgin olive oil
How to Prepare Stuffed Chicken Cutlets
To prepare the Chicken Cutlets, you need thin slices of chicken breast. If necessary, thin them further with a meat tenderizer. Arrange the slices on the work surface. Place slices of cooked ham and slices of scamorza or another soft, melting cheese on one half of each slice.
Fold the other half of the chicken over the filling, pressing well. Coat the cutlets in flour on all sides. Beat the 2 eggs with a pinch of salt in a bowl. In another bowl, mix the breadcrumbs and grated Parmesan.
Now dip the chicken first in the eggs, then in the breadcrumbs, making sure it adheres well on all sides. Prepare all the Stuffed Chicken Cutlets in the same way. Place them side by side on a greased or parchment-lined baking tray. Spray them with oil on top. Bake the Stuffed Chicken in a static oven preheated to 375°F for 18-20 minutes
Cooking in air fryer: at 365°F for 15-16 minutes
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the cutlets in advance and, without cooking them, store them in a container in the fridge for 1-2 days. Or you can freeze them to have them ready when needed
You can vary the filling according to your tastes, replacing the cooked ham with speck or mortadella and the scamorza with Asiago cheese, smoked scamorza, Emmental, or caciotta
Don’t miss the recipe for Chicken Meatballs with Lemon
