Chicken Cutlets with Mushrooms, Peppers and Mozzarella

Chicken Cutlets with Mushrooms, Peppers and MozzarellaRecipe

Photo: Kate Sears; Styling: Gerri Williams for James Reps

Top breaded chicken cutlets with mushrooms, peppers, and mozzarella and bake until the cheese melts to create this quick chicken dish. 

Serves 8

Cost per Serving:



+ Add To Shopping List
1/4 cup olive oil
1/4 cup all-purpose flour
2 large eggs, lightly beaten
3/4 cup seasoned bread crumbs
8 boneless, skinless chicken breast halves (about 1 3/4 lbs. total), pounded to 1/4-inch thickness
Salt and pepper
1 cup sliced mushrooms
1/4 cup white wine
1 7.5-oz. jar roasted red peppers, drained, cut into strips
8 ounces sliced mozzarella


Hands-on: 20 Minutes
Total: 35 Minutes

1. Preheat oven to 400°F. Brush a 9-by-13-inch baking dish with 1 Tbsp. oil. Place flour, eggs and bread crumbs in separate shallow bowls. Season chicken with salt and pepper and dredge in flour, shaking off excess. Dip chicken in eggs, then place in bread crumbs, turning once and pressing so crumbs adhere. Place breaded cutlets on a parchment-lined tray in a single layer.

2. In a large skillet, heat 1 Tbsp. oil over medium heat. Brown chicken in batches, flipping once, 2 to 3 minutes per side, adding 1 Tbsp. oil to skillet between batches. Transfer browned cutlets to baking dish, overlapping pieces as necessary to fit. In same skillet, cook mushrooms, stirring, until golden brown, about 5 minutes.

3. Drizzle wine over cutlets, then top with mushrooms, peppers and cheese. Bake until chicken is no longer pink and cheese has melted, about 15 minutes. Place under a hot broiler to brown, if desired.

Created date

July 2015

Nutritional Information

Calories 329
Fat 16 g
Satfat 5 g
Protein 32 g
Carbohydrate 12 g
Fiber 1 g
Cholesterol 128 mg
Sodium 606 mg