Mozzarella Stuffed Buffalo Chicken Cutlets
These Mozzarella Stuffed Buffalo Chicken Cutlets remind me of Chili’s Nashville hot mozzarella sticks but with added protein from the chicken.
If you love spicy recipes, try my Spicy Salmon Burgers. They’re so delicious.
Why You’ll Love This Recipe
Loaded with flavor. Add your favorite buffalo sauce to take these stuffed chicken cutlets to the next level.
Perfect for game day. Who doesn’t love buffalo chicken on game day? Make this buffalo chicken cutlet recipe to impress your friends.
Easy to make. You only need a few ingredients to pull off this delicious recipe. Trust me, it’s a winner!
Recipe Ingredients
- Chicken: This recipe calls for chicken breasts. Thinner breasts work better than super thick ones.
- Seasoning: You’ll need kosher salt and cracked black pepper for this recipe. It’s used to season the chicken and the cornstarch.
- Oil: Shallow fry the cutlets in avocado oil. Avocado oil has a high smoke point and neutral flavor making it great for shallow frying.
- Plate 1: Cornstarch / Seasoning: combine.
- Plate 2: Egg / Milk: whisk together.
- Plate 3: Parmesan Cheese / Panko / Italian Breadcrumbs: combine.
- Cheese: This recipe calls for low moisture mozzarella cheese. I like Galbani brand the best.
- Buffalo Sauce: Use your favorite buffalo sauce for this recipe. I used Frank’s buffalo sauce and it was delicious.
Variations
Keep it plain. Not a fan of spice, skip the buffalo sauce entirely.
Make it BBQ. Option to toss it in your favorite BBQ sauce instead.
Expert Tips
- Make sure to butterfly the chicken but do not cut through completely. You want to slice it open, so it looks like an open book.
- Pound the chicken thin. This will decrease required cooking time and keep the chicken tender and moist.
- Make sure to use low moisture mozzarella cheese. High moisture cheese will not melt sufficiently.
- Thinner chicken breasts work better than super thick chicken breasts.
- Best enjoyed immediately once you add the buffalo sauce. Over time the sauce will soften the crispy breading on the chicken cutlets.
- Do not overcrowd the pan. This will cause your chicken to be soggy versus crispy. Fry one cutlet at a time.
How to Make
Preheat the oven to 350 degrees.
Prep the Chicken
Grab two chicken breasts. Thinner breasts work better. Butterfly them open but leave one side intact. They should look like an open book. Place a sheet of saran wrap over the butterflied chicken and gently pound the chicken thin. Once pounded season with kosher salt and cracked black pepper.
Stuff the Chicken
Slice the low moisture mozzarella cheese and place it on one side of the butterflied chicken. Fold closed.
Bread the Chicken
Grab three plates and set up the breading station.
Plate 1: Cornstarch / Seasoning: combine.
Plate 2: Egg / Milk: whisk well.
Plate 3: Parmesan Cheese / Panko / Italian Breadcrumbs: combine.
Dredge the chicken through cornstarch mixture followed by the egg mixture then the breadcrumb mixture, make sure it’s well coated each time. Repeat as needed.
Shallow Fry and Bake
Heat avocado oil in a pan over medium high heat. Once hot, add one piece of chicken. Shallow fry for 4-5 minutes per side. Or until its golden brown. Remove from the pan and place on a paper towel to absorb excess oil. Repeat for the second piece of chicken.
Once both pieces of chicken are golden-brown and any excess oil has been absorbed, place them on a baking tray and finish cooking in the oven for 18-20 minutes. Cooking time will vary based on thickness. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness.
Sauce the Chicken
Remove the chicken from the oven and toss it with your favorite buffalo sauce. Serve hot and enjoy.
Frequently Asked Questions
Sauced chicken is best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave.
Enjoy these cutlets with my Fruit Salsa, Easy Potato Salad, or my Green Chili Mac and Cheese.
Other Chicken Recipes to Consider Trying
- Pan Roasted Feta Chicken
- Crispy Chicken Milanese
- Baked Chicken in Cashew Sauce
- Broccoli Cheddar Chicken Burgers
Mozzarella Stuffed Buffalo Chicken Cutlets
Equipment
- 1 saute pan
- 1 baking tray
- 3 plates
- 1 knife
- 1 mallet to pound chicken
- 1 sheet saran wrap
Ingredients
Chicken
- 1 lb. chicken breasts, butterflied and pounded
- avocado oil, as needed to shallow fry chicken
- pinch kosher salt, to season the chicken
- few turns cracked black pepper, to season the chicken
- low moisture mozzarella cheese, as needed, sliced thin
Breading
- ⅓ cup cornstarch
- pinch kosher salt, to season the cornstarch
- few turns cracked black pepper, to season the cornstarch
- 1 large egg
- 2 tablespoons 2% milk
- ⅓ cup panko breadcrumbs
- ⅓ cup parmesan cheese, grated
- ⅓ cup Italian breadcrumbs
Sauce
- ½ – ¾ cup buffalo sauce, of choice, as needed
Instructions
How to Make
- Preheat the oven to 350 degrees.
Prep the Chicken
- Grab two chicken breasts. Thinner breasts work better. Butterfly them open but leave one side intact. They should look like an open book. Place a sheet of saran wrap over the butterflied chicken and gently pound the chicken thin. Once pounded season with kosher salt and cracked black pepper.
Stuff the Chicken
- Slice the low moisture mozzarella cheese and place it on one side of the butterflied chicken. Fold closed.
Bread the Chicken
- Grab three plates and set up the breading station.
- Plate 1: Cornstarch / Seasoning: combine
- Plate 2: Egg / 2% Milk: whisk together.
- Plate 3: Parmesan Cheese / Panko / Italian Breadcrumbs: combine
- Dredge the chicken through cornstarch mixture followed by the egg mixture then the breadcrumb mixture, make sure it’s well coated each time. Repeat as needed.
Shallow Fry and Bake
- Heat avocado oil in a pan over medium high heat. Once hot, add one piece of chicken. Shallow fry for 4-5 minutes per side. Or until its golden brown. Remove from the pan and place on a paper towel to absorb excess oil. Repeat for the second piece of chicken.
- Once both pieces of chicken are golden-brown and any excess oil has been absorbed, place them on a baking tray and finish cooking in the oven for 18-20 minutes. Cooking time will vary based on thickness. The internal temperature should reach 165 degrees Fahrenheit to ensure doneness.
Sauce the Chicken
- Remove the chicken from the oven and toss it with your favorite buffalo sauce. Serve hot and enjoy.
Notes
Sauced chicken is best enjoyed immediately. However, leftovers can be stored in an airtight container in the refrigerator for up to four days. Reheat in the microwave.
