Rolled Chicken Cutlets Recipe - thin sliced chicken breasts stuffed with ham and cheese then rolled in a mixture of Parmesan cheese and seasoned breadcrumbs to make them crispy.
Lay the boneless skinless chicken breasts on a cutting board that’s been lined with waxed paper or parchment paper.
Using a sharp knife, slice the chicken breast down the side lengthwise cutting all the way through until you have thin chicken cutlets.
Cover the chicken breasts with another sheet of parchment paper and using the smooth side of a mallet, gently pound the chicken until it is thin. Then place a piece of ham on top of the chicken followed by a piece of Swiss cheese.
Place a slice of ham on top of the flatten chicken cutlet. Then add half a slice of Swiss cheese on top. Roll up from the short side, tuck the ends in and secure with a toothpick.
Then in a shallow dish, combine the breadcrumbs and Parmesan cheese. Pour the milk into another shallow dish.
Dip the chicken rolls first in the milk and then roll in the breadcrumb mixture.
Place the chicken rollups seam-side down in a casserole dish that's been sprayed with non-stick cooking spray. Spritz the chicken with cooking spray.
Bake uncovered in a preheated 400° F oven for 20 minutes or until the meat is no longer pink and reaches an internal temperature of 165 degrees.
Notes
Don't forget to remove the toothpicks before serving!