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Chicken Cutlets with Mushrooms and Cheese

A simple, go-to recipe for any occasion! Every home cook should keep a versatile, easy recipe on hand for whatever comes up—a quick weeknight dinner, unexpected guests, or just using up what's in the fridge. Chicken cutlets with mushrooms and cheese is exactly that kind of dish: fast, delicious, and a little different. On top of that, chicken breast is endlessly adaptable, and just about any side dish pairs well with it.

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Chicken chops with mushrooms and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 48 % 14 g
Fats 48 % 14 g
Carbohydrates 3 % 1 g
142 kcal
GI: 100 / 0 / 0
  • How do you make chicken cutlets with mushrooms and cheese? Rinse the chicken breasts and pat them dry with a paper towel. Slice each one in half lengthwise.
  • Cover with plastic wrap and pound lightly. If you end up with uneven or small pieces (trimmings), lay them all on the wrap overlapping one another, cover with more wrap, and pound gently as well—they'll bind together into a single piece. Season with salt.
  • Rinse the mushrooms and slice them.
  • Peel the onion and chop it too.
  • Heat the oil in a skillet and sauté the mushrooms with the onion, seasoning lightly with salt and pepper.
  • Line a baking sheet with parchment paper and lay out the pounded fillets. Spread each with sour cream, top with the sautéed mushrooms and onion, then sprinkle grated cheese over everything.
  • Bake in an oven preheated to 350°F (180°C) for 20 minutes.
  • Buy fresh, medium-sized mushrooms that are snowy white, with no spots, bruises, or musty smell; they shouldn't feel slippery to the touch. Rinse them well under warm or cool running water to wash off any grit, and trim away any blemishes. Tiny mushrooms under about an inch don't need peeling at all—just rinse them thoroughly. For larger mushrooms, it helps to peel the thin skin off the caps.
  • Keep in mind that every oven runs a little differently, so the temperature and baking time may vary from what's given here. To get any baked dish right, it pays to learn the quirks of your own oven.
  • Every cooking oil is only good up to a certain temperature—its smoke point—beyond which it starts to burn and can form harmful compounds, including carcinogens. It's worth knowing which oils hold up best for frying and which are better left out of the pan altogether.

Caloric content of the products possible in the composition of the dish

  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Champignons - 24  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Camembert cheese with 50% fat content - 291  kcal/100g
  • Moobacher cheese - 350  kcal/100g
  • Saint-agur cheese - 369  kcal/100g
  • Sirius Camembert cheese - 294  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken breast (fillet) - 113  kcal/100g

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