Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6-8 oz each)
  • 8 slices deli ham (thinly sliced)
  • 8 slices Swiss cheese (e.g., Gruyère or Emmental)
  • 1/2 cup all-purpose flour
  • 2 large eggs, whisked
  • 1 1/2 cups Panko breadcrumbs
  • 1/4 cup Grated Parmesan cheese
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Olive oil (for drizzling)

Instructions:

  1. Slice thick chicken breasts horizontally, if necessary, to create 8 thinner cutlets. Place each cutlet between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound them evenly to about 1/4-inch thickness.
  2. Season both sides of the pounded chicken cutlets lightly with salt and pepper.
  3. On a clean surface, layer one pounded cutlet with one slice of ham, followed by one slice of Swiss cheese. Repeat with a second slice of ham and cheese on top. Ensure the filling is slightly offset from the edges.
  4. Starting from the shorter end, tightly roll the chicken breast away from you, tucking in the sides as you go to seal the filling inside. Secure the roll with 1-2 toothpicks if necessary.
  5. Set up three shallow dishes: one with flour; one with whisked eggs; and one mixed with Panko, Parmesan, parsley, remaining salt, and pepper.
  6. Thoroughly dredge each roll in flour (shaking off excess), dip completely into the egg wash, and finally press firmly into the panko mixture, ensuring the entire surface is covered.
  7. Preheat oven to 400°F (200°C). Lightly drizzle the coated rolls with olive oil.
  8. Place rolls seam-side down on a parchment-lined baking sheet. Bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown.
  9. Remove toothpicks and allow to rest briefly before serving immediately.