Heat your oven to 300 degrees.

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.

Next, slice the chicken horizontally, creating a pocket to fill with cheese.

Spoon 1 tablespoon of the alouette cheese into each chicken breast and gently press the chicken breast flat again.

Whisk the eggs together in a shallow bowl, and pour the panko into another shallow bowl.

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.

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.