WEEKDAYS 1e|12c|p

Ken Gillmer's Panko Encrusted Chicken Rollatini

Cuban Sandwich Ed Monte
Chicken Cutlets Rolled with Ham and Cheese
skill level
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Panko Encrusted Chicken Rollatini Recipe: Slice into these moist chicken breasts and you'll find a triple flavor boost: ham, gouda, and asparagus.
  • 6 Boneless Skinless Chicken Breast Cutlets
  • 12 slices Cappicola Ham
  • 12 slices Gouda
  • 24 thin stalks of Asparagus
  • Canola Oil for frying
  • 1/2 cup Panko Bread Crumbs
  • 2 Eggs (whisked)
  • Salt
  • Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Canola Oil for frying
    Preheat a 1/2-inch of canola oil in a cast iron skillet to 350ºF.
  • 2
    6 Boneless Skinless Chicken Breast Cutlets
    12 slices Cappicola Ham 
    12 slices Gouda 
    24 thin stalks of Asparagus
    Pound chicken breast until very thin and flat, then season with salt and pepper.  Place two slices of ham over each chicken breast.  Place two slices of cheese on top of ham.  Place 4 asparagus stalks on top of cheese.  Roll the chicken around the asparagus as tight as possible and secure with three toothpicks.  
  • 3
    2 Eggs (whisked)
    1/2 cup Panko Bread Crumbs
    Coat the chicken rolls in the egg mixture, and then roll and coat in the panko bread crumbs. Carefully place the chicken rolls into the oil and and turn once the first side is golden brown. Cook to golden brown on the second side and then transfer to a paper towel lined plate to blot and cool. Remove toothpicks before serving.

    Helpful Tip:
    1. Put raw asparagus in the rollatini for extra crunch.

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