- 8 chicken thin cut cutlets (2.5-3lbs)
- 1.5 cups of shredded mozzarella cheese (separated into 1 cup and 0.5 cups)
- 2 garlic cloves
- 3.5 oz of butter softened to room temperature
- Bunch of fresh green parsley
- 2 tablespoons of mayo
- Ground black pepper to taste
- Salt to taste
- Oil for frying
- Start off by preparing stuffing
- If you use whole chicken breast, you may need to slice them into thinner cutlets or butterfly them before proceeding (I used pre-cut thin cutlets, so I didn’t need to do this); then season each piece with salt and ground black pepper to taste from both sides
- Them using meat tenderizer carefully beat and flatten each piece from both sides (if you beat meat through plastic food wrap folded in couple layers the process will be less messy)
- Now stuff chicken cutlets with stuffing and form rolls
- Repeat for all meat and stuffing
- Warm oven up to 300F. Warm skillet up with a bit of oil. Fry all chicken rolls from all sides until lightly colored. Once meat meeting points are fried over a bit it is safe to remove toothpicks holding them together, gradually remove all toothpicks one by one (but carefully, if roll unrolls, the stuffing will leak out)
- Move rolls which are colored from all sides to a baking pan, arrange them in a single layer
- Smear rolls with mayo on top
- Dress with remaining shredded cheese
- And put baking pan to the oven for 15-20 mins uncovered, once ready carefully take baking pan from the oven
- Serve chicken rolls hot with some side
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