Advertising
Advertising
Ingredients
1.25 lbs chicken cutlets (I had 6)*
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried thyme
1 tsp salt
1/4 tsp black pepper
1/2 cup all-purpose flour
2 large eggs whisked with 1 tbsp water
2 cups panko breadcrumbs
1/3 lb thinly sliced black forest ham
1/3 lb thinly sliced Swiss or Gruyere cheese
cooking spray optional
Instructions
Preheat the oven to 350F.
In a small bowl, mix together the garlic powder, onion powder, paprika, and thyme. Sprinkle evenly all over the chicken. Season the chicken evenly with the salt and black pepper as well.
Set up a breading station by placing the flour in the first bowl, the whisked eggs in the second, and the panko in the third.
Layout the chicken cutlets on a flat surface, and place a single layer of both ham and cheese on each cutlet. Roll each one up tightly lengthwise, then secure with 3 toothpicks.
Dip each chicken roll in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way. Place on a baking tray.
If you have cooking spray, you may spray the tops of each chicken roll to encourage browning.
Bake the chicken for 25-30 minutes, until it registers at 160F on the inside using a thermometer. Baking time may vary depending on how big your chicken cutlets are, so a thermometer is important to make sure you don't over or undercook the chicken. Let the chicken rest for 5 minutes, then remove the toothpicks and enjoy it!
Advertising