Skip to Content

Cheese Stuffed Chicken Milanese

Cheese Stuffed Chicken Milanese

Cheese Stuffed Chicken Milanese-6

Cheese makes everything taste better. Today I am making a classic Italian chicken dish, and adding cheese to create Cheese Stuffed Chicken Milanese. It’s a fun twist on a classic. I love the combination of the crispy Italian panko crust, tender chicken, and warm melted cheese in the center.

Cheese Stuffed Chicken Milanese Collage

Most Chicken Milanese recipes call for dredging the chicken in flour and then breadcrumbs, but I dredged the chicken in two rounds of panko to create an extra crispy breading. To stuff the chicken, I used Alouette Herb & Garlic cheese, which is one of my favorite cheeses to use in recipes since it is spreadable and easy to work with, and it tastes great.

Cheese Stuffed Chicken Milanese-3

In case you are wondering about the platter, it’s from Nora Fleming and it was a gift from my parents. It has interchangeable seasonal decorations, like the little chick. It seemed fitting for Spring – and it was super cute.

Cheese Stuffed Chicken Milanese-4

I served this Cheese Stuffed Chicken Milanese with a side of pasta, but you could serve it with an arugula salad if you want something a bit healthier.

Cheese Stuffed Chicken Milanese

Yields 4

15 minPrep Time

25 minCook Time

40 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 4 Chicken Breasts
  • Alouette Cheese
  • 2 cups Italian Panko (you can use breadcrumbs too)
  • 3 Large Eggs
  • 2 tablespoons Olive Oil

Instructions

  1. Heat your oven to 300 degrees.
  2. First pound the chicken to make it flatter. Place plastic wrap over the chicken and then use a mallet to pound the chicken until it is as thin as you can get it.
  3. Next, slice the chicken horizontally, creating a pocket to fill with cheese.
  4. Spoon 1 tablespoon of the alouette cheese into each chicken breast and gently press the chicken breast flat again.
  5. Whisk the eggs together in a shallow bowl, and pour the panko into another shallow bowl.
  6. Heat the olive oil in a skillet over medium heat. Then dredge the chicken breasts first completely coating them with the panko, then the egg, and then another layer of panko.
  7. Place the chicken in the skillet and brown each side for about 3 minutes. Then place the chicken on a baking sheet and bake it for 25 minutes. You can serve the cheese stuffed chicken milanese with lightly dressed arugula, or some pasta.
7.8.1.2
150
https://thekittchen.com/cheese-stuffed-chicken-milanese/

thekittchen