Few dishes strike the perfect balance between comfort and indulgence quite like stuffed cutlets. This dish is popular in home kitchens across Europe and beyond and layers ham and cheese between thin slices of lean beef, then coats them in golden breadcrumbs.
You can serve them as a main course or an impressive addition to your entertaining spread. What you can be sure of is that these stuffed cheesy cutlets promise flavor, texture, and that irresistible element of surprise with every bite.
What Are Stuffed Cheesy Beef Cutlets?
This glorious creation is the carnivore’s answer to stuffed pockets, but make it crispy, cheesy, and fried to golden perfection. Each cutlet starts with thin slices of lean beef, layered with a surprise duo: creamy cheese and salty baked ham. The whole thing is sealed, coated in crunchy breadcrumbs, and fried until each side is gorgeously golden.
Stuffed cutlets have European roots, particularly in Italian and Eastern European kitchens, where variations with pork or chicken and fillings like prosciutto, cheese, and herbs are beloved. These versions often go by different names: "cotoletta ripiena," "cordon bleu," or simply “stuffed schnitzel,” depending on where you land your fork. But this version is beef-forward and unapologetically cheesy.
Pro Tips for the Best Stuffed Cheesy Cutlets
- Choose thin but sturdy beef: Ask your butcher for thinly sliced top round or flank, something that cooks fast but won’t fall apart mid-fry.
- As tempting as it is to pile on the cheese, too much filling can cause leaks. Keep it snug, not overloaded.
- Use the egg like culinary glue. Brush the edges generously before folding to lock in all that cheesy goodness.
- Double-dip for extra crunch. If you're craving maximum crisp, coat the cutlets twice, first egg, then crumbs, then repeat.
Frequently Asked Questions
What’s the Best Cheese to Use in Stuffed Cutlets?
Semi-hard cheeses like mozzarella, provolone, or gouda melt beautifully without turning watery. Avoid very soft cheeses like brie or ricotta for this recipe.
Can I Use Chicken or Pork Instead of Beef?
Chicken breasts or thin pork loin slices work perfectly. Just make sure to pound them evenly for quick and even frying.
Can I Bake These Instead of Frying?
Yes, though you’ll sacrifice some crunch. Brush them with oil, place on a rack, and bake at 200°C (400°F) for about 20–25 minutes, flipping once halfway through.
Why Did My Filling Leak Out?
Overfilling, poorly sealed edges, or too much heat can all cause leaks. Be sure to seal well and fry at a moderate-high temperature, not blazing hot.
How to Store Stuffed Cheesy Beef Cutlets
Let leftovers cool completely before storing, and place in a container and refrigerate for up to 3 days. Reheat in a hot oven or air fryer to bring back that crispy magic.
Ingredients
How to Make Stuffed Beef Cheesy Cutlets
Place a slice of lean beef on your board. In the center, layer one slice of cheese and one slice of baked ham. Keep a border around the edges to help with sealing.
Place a slice of lean beef on your board. In the center, layer one slice of cheese and one slice of baked ham. Keep a border around the edges to help with sealing.
Brush the edges of the beef with beaten egg, fold the slice over, and press the edges firmly to close.
Brush the edges of the beef with beaten egg, fold the slice over, and press the edges firmly to close.
Dip each sealed cutlet in beaten egg, making sure it's fully coated. Then dredge in breadcrumbs, pressing gently so the coating sticks well.
Dip each sealed cutlet in beaten egg, making sure it's fully coated. Then dredge in breadcrumbs, pressing gently so the coating sticks well.
Heat oil in a pan over medium-high heat. Once hot, fry each cutlet for about 3–4 minutes per side or until deeply golden and crisp.
Heat oil in a pan over medium-high heat. Once hot, fry each cutlet for about 3–4 minutes per side or until deeply golden and crisp.
Transfer the cutlets to a plate, let them sit for a minute, and serve hot.
Transfer the cutlets to a plate, let them sit for a minute, and serve hot.
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