Ingredients:
- 4 Boneless, skinless chicken breasts (about 6-8 oz each)
- 4 thin slices Deli Ham (Black Forest or smoked ham recommended)
- 4 slices Swiss Cheese (Emmentaler or Gruyère preferred)
- 1/2 tsp Kosher Salt, plus more for seasoning
- 1/4 tsp Black Pepper, freshly ground
- 1/2 cup (60g) All-Purpose Flour
- 2 large Eggs, lightly beaten with 1 Tbsp water
- 1 cup (80g) Panko Breadcrumbs
- 1 Tbsp finely grated Lemon Zest
- 1 tsp Dried Parsley
- 1/4 tsp Garlic Powder
- 2 Tbsp Olive Oil or Melted Unsalted Butter
Instructions:
- Prepare the Chicken Cutlets: Slice each chicken breast horizontally to create two thinner pieces (butterflying). Place each piece between plastic wrap. Using the flat side of a meat mallet, gently pound the chicken evenly to about 1/4-inch (6mm) thickness. Season lightly with salt and pepper.
- Set Up Breading Station: Arrange three shallow dishes: Dish 1: Flour. Dish 2: Beaten eggs. Dish 3: Panko mixed with lemon zest, parsley, and garlic powder.
- Assemble the Rolls: Lay a cutlet flat. Layer one slice of ham and one slice of cheese near one end. Tightly roll the chicken around the filling, tucking in the sides as you go. Secure with wooden toothpicks if necessary (use at least one per roll).
- Dredge and Coat: Thoroughly coat each roll: Dredge completely in Flour, shaking off excess. Dip into Egg, allowing excess to drip off. Press firmly into the Panko mixture, ensuring the entire surface is coated evenly.
- Prepare for Baking: Preheat oven to 400°F (200°C). Place the coated rolls seam-side down on a wire rack set inside a baking sheet.
- Bake: Lightly drizzle or brush the tops of the rolls with olive oil or melted butter. Bake for 25–30 minutes.
- Check Doneness: The chicken is done when the crust is deep golden brown and the internal temperature registers 165°F (74°C) at the thickest point.
- Rest and Serve: Let the rolls rest for 5 minutes before carefully removing the toothpicks. Slice on a slight bias (diagonally) to show off the cross-section.