June 10, 2020

Cheddar Cutlets

By Ange's Table

Good morning to you.  Happy Hump Day.

Spoiler alert–Today’s recipe has dairy.  The first time I ever made this, I must have been about 12 years old.  I used that yellow cheese that came individually wrapped in plastic, a splash of whatever wine my parents had in the fridge, and heated it up in the microwave.  My inner chef was around even then. 👩‍🍳

This recipe has definitely gotten more sophisticated since then.  It does have butter and cheddar cheese.  This is not a dish that is in our “normal” rotation.  I wish it was.  But I do try to limit the amount of dairy that I eat.  

I know that you will love this as much as we do.  

Melt butter in a small pan
Add in shallots
Cook until soft
Pour in white wine
Add butter in off the heat
Yummy sauce
Spoon sauce and shallots over cutlets
All sauced and ready for cheese
Bake until heated through and the cheese melts
So darn good!

Cheddar Cutlets

  • 1 lb cooked chicken cutlets
  • 2 Tbsp butter
  • 3/4 tsp Seasoned Salt Mix
  • 1 large shallot, sliced
  • 4 oz extra sharp cheddar cheese
  • 1/4 cup white wine


Preheat oven to 325’F.  

Lay out your chicken cutlets in a single layer on a cookie sheet.

Melt butter in a medium pan, add in shallots.  Cook until soft. 

Carefully pour in white wine.  Bring to a boil, cook 5-6 minutes to cook off alcohol.

Remove from heat, add in 1 Tbsp butter.  Season with salt .

Spoon some shallots and sauce over each cutlet.

Cover with cheddar cheese.

Bake in preheated oven 15-20 minutes, until cutlets are heated through and the cheese melts.


This is one of the first recipes I ever created, as a preteen.  I know you will love this as much as I do.

Leave a comment below, or tag us on Instagram@Anges_Table to let us know how it came out.


Don’t forget you can now place orders with Ange’s Table for all of your allergy friendly favorites!