Chicken rolls are made with flattened and stuffed chicken cutlets, which can be filled with various ingredients such as ham, cheese, and vegetables. They are coated in flour, egg, and crumbs before being fried and baked. They can be served sliced with a salad or on top of grains.
Chicken rolls are a dish made with flattened and stuffed chicken cutlets. There are many different recipes available, because it can be made with different filling ingredients. After the roulade is stuffed, it is fried until golden brown and then baked. Sliced Chicken Wraps are an attractive dish that can be cooked ahead of time and served when desired.
Many recipes start with boneless, skinless chicken breasts, although some may prefer to leave the skin on, especially if the roulade isn’t going to be breaded. The chicken is either buttered or sliced horizontally until the two halves are nearly separated. The schnitzel is then placed between two sheets of wax paper and pounded with a hammer to hold the meat or a heavy pan until the schnitzel is 5mm thick.
There are a number of meats that can be used as a filling in chicken rolls, including ham, veal, and sausage. Crispy, deep-fried pancetta and pancetta cruda – cured Italian pork belly – are often selected, as is prosciutto, an Italian ham. A meatless filling might include mushrooms that have been sauteed in butter and garlic.
Cheeses are also frequently found in chicken wraps. There may be just a small amount of feta or brie cheese, or a blend of cheeses such as Swiss, provolone and Muenster. Parmesan and Pecorino Romano are tasty, hard cheeses that can also be used.
Many recipes include spinach, although any leafy green vegetable can be used in wraps. Asparagus that has been parboiled can add an elegant twist. Red and green peppers add flavor and brightly colored accents to the final dish.
The selected filling ingredients are spread over the open cutlet. While the meat and vegetables are usually laid out flat, sometimes cheeses are added at the end which will be rolled first. This helps keep the melted cheese from spilling out while the roulade is cooking. After the schnitzel is rolled up, it is fixed with wooden toothpicks along the open side and at both ends.
Chicken wraps are usually coated in a three-step process of flouring them, dipping them in an egg bath, and then coating them with crumbs. It is fried until golden brown and then removed to a baking dish. The roulade is then cooked until bubbling and is allowed to rest before serving. Chicken wraps are typically served cut into slices, with a salad, or atop mashed potatoes, rice, or other grains.
If the roulade is not breaded, it can be pan-fried in butter, with a small amount of olive oil added to keep the butter from burning. A medium flame is best for this step. One should remove the roulade from the pan after it is browned on all sides and place it in the oven to cook until cooked through. The remaining liquids in the pan can be saved and used to make a gravy.
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