Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz each), pounded thin
  • 8 slices of thinly sliced Swiss or Gruyère cheese
  • 8 slices of thinly sliced deli ham (Black Forest preferred)
  • 1/2 cup all-purpose flour (lightly seasoned with salt/pepper)
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1 1/2 cups Panko breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Prepare the Chicken: Trim chicken breasts. Place each breast between plastic wrap and pound evenly to about 1/4-inch thickness. Season lightly with salt and pepper.
  2. Assemble the Rolls: Lay one pounded cutlet flat. Layer with two slices of ham, followed by two slices of cheese, leaving a small border on the edges. Tightly roll the chicken from the narrow end, tucking in the sides as you go. Secure with toothpicks if necessary.
  3. Set up Dredging Stations: Prepare three shallow dishes. Dish 1: Flour (lightly seasoned). Dish 2: Eggs whisked with Dijon mustard. Dish 3: Panko breadcrumbs mixed thoroughly with melted butter, Parmesan, parsley, garlic powder, and smoked paprika.
  4. Coat the Rolls: Dredge each chicken roll first in the flour (shaking off excess), then dip completely in the egg/mustard mix, and finally press firmly into the seasoned Panko mixture, ensuring a thick, even coating on all sides.
  5. Chill (Recommended): Place the coated rolls on a plate or rack and chill in the refrigerator for at least 20 minutes. This helps the coating adhere beautifully.
  6. Bake: Preheat oven to 400°F (200°C). Place the rolls on a wire rack set over a baking sheet.
  7. Cook: Bake for 25–30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the coating is deeply golden brown and crisp.
  8. Rest and Serve: Remove from the oven, let rest for 5 minutes before carefully removing toothpicks. Slice diagonally to serve.