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Chicken Cutlets with Cheddar Cheese Sauce

National Cheese Lovers Day is January 20th and for anyone who loves cheese, it doesn’t get cheddar than this! To celebrate, we’re sharing a flavorful recipe for Chicken Cutlets with Cheddar Cheese Sauce, that you can whip up entirely from scratch. This Cooked on Propane recipe is uncomplicated, and perfect for dinner or anyone craving a comfort-style dish. Thank you to Carolyn C. in our Whippany, NJ office for the submission.


Looking to indulge you taste buds in more cheesy goodness? Explore our suggested recipes to satisfy your palate.


Chicken Cutlets with Cheddar Cheese Sauce

Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Servings 4 people


  • 1 Propane Stove


Chicken Cutlet Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 cup Italian-seasoned bread crumbs
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp milk
  • 2 large eggs
  • vegetable oil for frying

Cheddar Cheese Sauce Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup dry white wine or alcohol-free wine
  • salt and pepper to taste

Optional Ingredients

  • pinch of nutmeg for flavor


Instructions to Prepare Chicken Cutlets

  • Prepare Chicken:
    Place each chicken breast between two sheets of plastic wrap or in a plastic bag.
    Use a meat mallet or the bottom of a heavy pan to pound the chicken breasts until they are about 1/2 inch thick.
  • Create the Dredge:
    In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika. Mix well to ensure even seasoning.
  • Dredge the Chicken:
    In a separate bowl, whisk together the eggs and milk to create an egg wash.
    Coat the chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure an even coating.
    Dip each chicken cutlet into the egg wash, allowing any excess to drip off.
    Coat the chicken in the Italian bread crumbs, pressing them onto the chicken, ensuring each side is coated evenly.
  • Heat the Oil:
    On a propane stove, use a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350-375°F .
  • Fry the Chicken:
    Carefully place the breaded chicken cutlets into the hot oil, working in batches if necessary to avoid overcrowding.
    Fry each cutlet for 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F.
  • Drain and Arrange in Greased Pan:
    Once cooked, transfer the fried chicken cutlets to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple of minutes before placed in a greased pan.

Instructions to Prepare Cheese Sauce

  • Cheese Sauce:
    Shred the cheddar cheese if not already shredded.
    Measure out the dry white wine.
  • Make the Béchamel Base:
    On your propane stove, use a medium saucepan to melt the butter over medium heat.
    Once melted, add the flour and whisk continuously to form a smooth paste (roux). Cook for 1-2 minutes, but do not let it brown.
  • Add Milk:
    Gradually whisk in the milk, ensuring there are no lumps in the mixture.
    Continue to whisk constantly until the sauce thickens, usually about 5-7 minutes.
  • Incorporate Cheese and Wine:
    Once the béchamel has thickened, reduce the heat to low.
    Stir in the shredded cheddar cheese until it's fully melted and the sauce is smooth.
    Pour in the dry white wine and continue to stir until well combined.
  • Seasoning:
    Season the sauce with salt and pepper to taste. If you like, add a pinch of nutmeg for additional flavor.
  • Simmer and Pour over Chicken:
    Allow the sauce to simmer on low heat for an additional 2-3 minutes, stirring occasionally to meld the flavors.
    PRO TIP: If the sauce is too thick, you can adjust the consistency by adding a little more milk. If it's too thin, let it simmer a bit longer to thicken.
    Pour over cooked chicken.

Cooking Instructions:

  • Cook chicken and cheese sauce at 300 - 325°F for 20 minutes checking occasionally. Be careful not to left the sauce break by overheating.
    Option to serve with rice pilaf and favorite vegetable.

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