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.
Servings: 4 servings
Calories: 324kcal
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
How long will buffalo chicken last?
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.
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.
Nutrition
Serving: 1serving or 1/4 of the entire recipe. Does not account for avocado oil used. | Calories: 324kcal | Carbohydrates: 22g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 135mg | Sodium: 1476mg | Potassium: 505mg | Fiber: 1g | Sugar: 2g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 2mg