Ingredients
Equipment
Method
- Season chicken breasts with salt, pepper, garlic powder, and onion powder; let sit for 10 minutes.
- Place a chicken breast between plastic wrap and flatten it to about 1cm thick using a meat mallet or rolling pin.
- Remove plastic wrap, stack two slices of Swiss cheese, ham, and then another layer of cheese and ham; roll the chicken tightly.
- Wrap each chicken roll in plastic wrap and chill in the fridge for 30 minutes.
- Dredge each roll in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a deep skillet to 170°C (340°F) and fry the rolls for about 5 minutes per side until golden brown; finish in the oven if needed.
- In a saucepan, melt butter and sauté garlic; stir in flour, gradually whisk in milk, and add Dijon mustard and Parmesan until thickened.
Nutrition
Calories: 450kcalCarbohydrates: 30gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 250mgIron: 2mg
Notes
For a healthier option, try oven-baking at 200°C (400°F) for 25 minutes. Storing leftovers in an airtight container in the refrigerator keeps them fresh for up to 3 days. For best results, reheat the chicken in the oven to maintain crispiness. Consider adding a pinch of smoked paprika to the panko breadcrumbs for extra flavor. This dish pairs wonderfully with roasted vegetables or garlic mashed potatoes.
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