Chicken cutlets with cheese and ham is a delicious and hearty dish that consists of boneless chicken breasts that are pounded thin, then stuffed with a mixture of ham and cheese, breaded, and fried until golden brown. The filling typically includes thin slices of cooked ham and cheese such as mozzarella, provolone, or Swiss, which melt beautifully when heated. The chicken is first seasoned with salt, pepper, and paprika, then dredged in flour, egg, and breadcrumbs, before being shallow-fried until crispy and cooked through. Chicken cutlets with cheese and ham are often served with a side of vegetables, a salad, or mashed potatoes, and make for a comforting and satisfying meal that's perfect for any time of the year.
Here are some tips and variations for making chicken cutlets with cheese and ham:
Tips:
To keep the chicken moist, marinate it in buttermilk or a mixture of yogurt and lemon juice for at least an hour before breading and frying it.
To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken, which should be at least 165°F (74°C).
For a healthier version, you can bake the chicken cutlets in the oven instead of frying them in oil. Spray the cutlets with cooking spray and bake them in a preheated 400°F (200°C) oven for about 20 minutes or until they are golden brown and cooked through.
For added flavor, you can add chopped herbs such as parsley, thyme, or rosemary to the breading mixture.
To prevent the filling from leaking out during frying, use toothpicks or kitchen twine to secure the chicken cutlets.
Variations:
To make the dish spicier, you can add chopped jalapenos or red pepper flakes to the filling mixture or the breading.
To add more flavor, you can mix in some chopped sun-dried tomatoes, olives, or roasted peppers to the filling.
For a low-carb version, you can substitute the breadcrumbs with almond flour or crushed pork rinds.
To make the dish more colorful, you can stuff the chicken cutlets with sautéed spinach, roasted red peppers, or caramelized onions in addition to the ham and cheese.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 1 tsp paprika
- 4 slices of cooked ham
- 4 slices of cheese (mozzarella, provolone, or Swiss)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- Vegetable oil, for frying
- Toothpicks, for securing the filling
Instructions:
Preheat the oven to 350°F (180°C).
Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick.
Season the chicken with salt, pepper, and paprika on both sides.
Place a slice of ham and a slice of rubbish on each funk bone. Roll up the chicken tightly around the filling and secure it with toothpicks.
Place the breadcrumbs, beaten eggs, and flour in three distinct shallow bowls. Dredge the chicken rolls in the flour, shaking off any excess. Dip them in the egg, then coat them in the breadcrumbs, pressing the crumbs onto the chicken to help them stick.
Heat about 1/4 inch of vegetable oil painting in a large skillet over medium-high heat. Once the oil painting is hot, add the funk rolls and cook for about 3- 4 twinkles on each side or until golden brown and cooked through.
Transfer the chicken cutlets to a baking dish and bake for about 10-15 minutes or until the cheese is melted and bubbly.
Remove the toothpicks and serve hot.
Enjoy your delicious chicken cutlets with cheese and ham!