Think cordon bleu, but weeknight-fast: juicy chicken cutlets stuffed with ham and melty cheese, breaded and fried until irresistibly crispy. These crispy chicken cutlets stuffed with ham and cheese are a high-protein crowd-pleaser that tastes like restaurant food. Craving more chicken comfort? Don’t miss our Crispy Chicken Schnitzel with Soy Mustard and Stuffed Chicken Breast Protein Dinner.
Ingredients
- 4 chicken breast fillets
- 2 tbsp mayonnaise
- 1–2 tsp hot mustard
- Salt and black pepper, to taste
- 50–70 g hard cheese
- 80 g cooked ham (or smoked chicken)
- 100–120 g breadcrumbs (or flour), for dredging
- 2 eggs
- 50 ml (3–4 tbsp) vegetable oil, for frying
Instructions
- Split each chicken fillet lengthwise so the breast can be opened like a book, being careful not to cut all the way through. Season the inside with salt and pepper, then brush with the mayonnaise-mustard mixture.
- Place a slice of cheese and a piece of ham in the center of each fillet, then fold the fillet back together and press gently to hold the filling.
- Dredge in flour, dip in beaten eggs, and coat in breadcrumbs. Heat the oil in a skillet over medium heat and fry the cutlets on both sides until golden and cooked through, about 5–6 minutes per side.
Tips
- Don’t overstuff the cutlets — too much filling makes them hard to seal, and they may burst while frying.
- Rest the breaded cutlets in the fridge for 10 minutes before frying; this helps the coating stick.
- For more crispy-coating inspiration, seriouseats.com has excellent technique guides on breading and pan-frying.
Nutrition: per 100 g: 210 kcal, protein 43 g, fat 9 g, carbs 9 g.