Ingredients
Chicken and Filling
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 16 slices Swiss cheese
- 225 g ham, thinly sliced
Breading
- Peanut oil or vegetable oil, for frying (about 5 cm deep)
- 125 g all-purpose flour
- 4 eggs, beaten
- 100 g panko bread crumbs
Dijon Sauce
- 3 tablespoons butter
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 480 mL milk
- 60 g Dijon mustard
- 100 g shredded Parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Season and Prepare Chicken: Evenly coat all surfaces of the chicken breasts with salt, black pepper, garlic powder, and onion powder to ensure full flavor coverage.
- Flatten Chicken Breasts: Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1 cm using a meat mallet, rolling pin, or heavy pan, for uniform cooking.
- Fill and Roll Chicken: Remove the top sheet of plastic wrap and layer 2 slices of Swiss cheese, followed by 2 slices of ham, then add another layer of Swiss cheese and ham. Roll the chicken tightly using the plastic wrap to form a neat log.
- Secure and Chill Rolls: Wrap each chicken roll tightly in plastic wrap, twist the ends to seal, and tie securely. Refrigerate the rolls for 30 minutes to help them set for easier breading and frying.
- Preheat Oil: Heat 5 cm of peanut or vegetable oil in a tall-sided pan to 170°C, preparing for deep frying.
- Bread the Rolls: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each chilled chicken roll first in flour, then dip in beaten eggs, and finally coat thoroughly with panko bread crumbs.
- Fry the Chicken: Carefully fry the breaded rolls in hot oil, cooking each side for approximately 5 minutes or until golden brown. Use a thermometer to ensure the internal temperature reaches at least 75°C. If not fully cooked, transfer the rolls to a baking tray fitted with a wire rack and finish baking in a preheated oven at 170°C until done.
- Prepare Dijon Sauce: In a medium saucepan over medium heat, melt butter. Add minced garlic and sauté until softened. Whisk in flour and cook for about 1 minute to create a roux. Slowly whisk in milk and simmer, stirring, until the sauce thickens.
- Finish Sauce: Stir Dijon mustard and shredded Parmesan cheese into the sauce. Season with salt and black pepper to taste, stirring until the cheese is melted and the sauce is smooth. Remove from heat.
- Slice and Serve: Remove the chicken rolls from the oven or oil and let rest briefly. Slice into medallions, arrange on plates, and generously drizzle with the warm Dijon-Parmesan sauce before serving.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 75°C (165°F).
- Chilling the rolled chicken breasts helps maintain their shape during breading and frying.
- Panko bread crumbs provide a lighter and crispier crust compared to regular bread crumbs.
- You can substitute peanut oil with vegetable or canola oil for frying.
- The Dijon sauce can be prepared in advance and gently reheated before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: French