Breaded Chicken Stuffed with Mozzarella 
Serves 4
Preparation time: 20 minutes + rest time: 10 minutes
Ingredients
4 chicken cutlets (about 150 g each) 125 g mozzarella (thickly sliced) 60 g flour 2 eggs 100 g fine breadcrumbs 1 tsp herbes de Provence (≈ 1 g) Fine salt Freshly ground pepper 4 tbsp. of neutral oil (sunflower or grapeseed)
Preparation Steps
Flatten the cutlets
• Between two sheets of plastic wrap, gently pat each cutlet to a thickness of 1 cm.
Fill with mozzarella
• Place a slice of mozzarella in the center of each cutlet.
• Lightly salt and pepper around the cheese.
• Fold the cutlet into a wallet, pressing down to seal.
Prepare the breading
• On three plates:
– Plate 1: flour + pinch of salt and pepper
– Plate 2: beaten eggs
– Plate 3: breadcrumbs + herbes de Provence
Bread the chickens
• Coat each stuffed chicken in flour (tap off any excess). • Dip it in the beaten egg.
• Finally, roll it in the breadcrumbs, pressing down to ensure they adhere well.
• Place the breaded cutlets on a plate and let them rest in the refrigerator for 10 minutes.
Golden Browning
• Heat the oil in a large skillet over medium-high heat.
• When the oil sizzles, carefully add the chicken.
• Cook for 4–5 minutes on each side, until the breadcrumbs are golden brown and the cheese is melted.
• Drain on paper towels.
Tip for Easier Recipes
To prevent cheese from leaking, wrap each stuffed cutlet in plastic wrap before coating and remove the film just before dipping it in the flour.
Ingredient Swap
Substitute mild goat cheese for the mozzarella for a melted and slightly tangy center.
Cooking Tip
Change the oil between each batch to keep it hot and clean: the coating will remain crispy and even.
Breaded Chicken Stuffed with Mozzarella
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