Crispy Chicken Parmesan Rolls (Print version)

Thin chicken cutlets rolled around mozzarella, coated in Parmesan panko, fried until golden, then baked with marinara.

# Ingredients:

For the chicken rolls

01 - 4 large boneless skinless chicken breasts, sliced into 8 thin cutlets, about 2 lb (900 g)
02 - 1 1/2 teaspoons kosher salt
03 - 1/2 teaspoon black pepper
04 - 8 slices low-moisture mozzarella cheese, about 6 oz (170 g)

For the coating

05 - 1 cup (125 g) all-purpose flour
06 - 2 large eggs, beaten
07 - 2 cups (120 g) panko breadcrumbs
08 - 1/2 cup (45 g) finely grated Parmesan cheese
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon garlic powder

For frying and baking

11 - 1/3 cup (80 ml) olive oil, plus more as needed
12 - 2 cups (480 ml) thick marinara sauce
13 - 2 tablespoons chopped fresh basil

# Instructions:

01 - Heat the oven to 375°F. Slice the chicken breasts into 8 thin cutlets and pound each one to an even 1/4 inch thickness. Season both sides with salt and pepper.
02 - Place the flour in one shallow dish. Put the beaten eggs in a second dish. In a third dish, mix the panko, Parmesan, Italian seasoning, and garlic powder.
03 - Lay one slice of mozzarella on each cutlet. Roll the chicken tightly around the cheese, tucking in the sides when possible. Secure with toothpicks if needed.
04 - Dredge each chicken roll in flour, dip it in egg, then press it into the panko mixture until well coated on every side.
05 - Heat the olive oil in a large skillet over medium heat. Brown the rolls for 2-3 minutes per side until golden all over, working in batches if needed.
06 - Spread 1 cup marinara in a baking dish. Add the browned rolls and spoon the remaining marinara lightly over the top. Bake for 15-20 minutes, until the chicken reaches 165°F in the thickest part.
07 - Remove the toothpicks and let the rolls rest for 5 minutes. Sprinkle with fresh basil and serve hot with extra marinara if you like.

# Good to know:

01 - Use thin cutlets for easier rolling and even cooking.
02 - An instant-read thermometer is the best way to check doneness.
03 - Let the rolls rest before slicing so the cheese stays mostly inside.

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