Chicken cutlets are stuffed with black forest ham and swiss cheese, and coated in panko breadcrumbs.
Ingredients
1.25lbschicken cutlets(I had 6)*
1/2tspgarlic powder
1/2tsponion powder
1/2tsppaprika
1/4tspdried thyme
1tspsalt
1/4tspblack pepper
1/2cupall-purpose flour
2largeeggswhisked with 1 tbsp water
2cupspanko breadcrumbs
1/3lbthinly sliced black forest ham
1/3lbthinly sliced Swiss or Gruyere cheese
cooking sprayoptional
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.
Lay out 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. This is not required.
Bake the chicken for 25-30 minutes, until it registers an internal temperature of 160F using a thermometer. Baking time may vary depending on how big your cutlets were, so a thermometer is important for making sure you don't over or undercook the chicken. Let the meat rest for 5 minutes, then remove the toothpicks, slice, and serve!
Notes
*You can purchase chicken cutlets at the store which will be ready to work with, or you can buy a typical 3-pack of chicken breasts, then cut them into cutlets yourself, getting 6 pieces to use for this recipe. See my Chicken Milanese post if you need step-by-step photos for how to cut the cutlets from breast pieces yourself.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Freeze in an airtight container for up to 3 months. Before reheating, I recommending thawing in the fridge overnight.Reheating: The microwave is easiest, though it will not yield a crunchy breading. Cook in 30 second intervals until warmed through. For a crunchier exterior, reheat in a 300F oven for about 10 minutes, until warmed through.Make-ahead Option: You can roll up the chicken breasts and secure with toothpicks a day in advance, then roll in the flour/egg/breadcrumbs right before baking and pop it into the oven. Cook time may be be a few minutes longer since the meat will be colder coming right out of the fridge.