Crispy Chicken Parmesan Rolls

Crispy Chicken Parmesan Rolls are my go-to when I want something cheesy and satisfying that still feels special enough for guests. Each roll has crunchy coating and gooey cheese tucked inside with a rich splash of marinara. These disappear fast at my dinner table and always earn requests for seconds.

The first time I made this my husband said it tasted better than his favorite restaurant version. Now this is my answer for birthdays or anytime family comes over.

Ingredients

• Chicken breasts thinly sliced: These create the perfect roll and cook evenly Look for chicken with a pink sheen and minimal liquid for best results
• Salt and pepper: These bring out all the savory flavors Season both sides of the chicken
• All purpose flour: This helps the egg and breadcrumbs stick Use fresh flour that has not picked up odors
• Eggs beaten: These are the glue for that crispy layer Choose large eggs with firm whites
• Panko breadcrumbs: These give the coating a light shatter crunch Get Japanese style panko for best texture
• Grated Parmesan cheese: Adds nutty depth and helps the breadcrumbs brown well Freshly grated Parmesan melts best
• Mozzarella cheese slices: Melts into a gooey center Choose low moisture mozzarella to avoid watery rolls
• Marinara sauce: Rich tomato sauce ties it all together Choose a jarred sauce with roasted garlic or make your own for brighter flavor
• Olive oil: For frying and flavor Choose extra virgin olive oil with a deep gold color
• Fresh basil chopped: For freshness and color Add just before serving for the best aroma

Step-by-Step Instructions

Prepare the Chicken:

Lay out your chicken breasts and pat dry with paper towels Slice each into thin pieces using a sharp knife and season generously with salt and pepper to ensure flavorful meat

Set Up Dredging Station:

Arrange three shallow dishes on your work surface Place flour in the first dish beaten eggs in the second and a well mixed panko Parmesan blend in the third This keeps each step organized and neat

Bread the Chicken:

Dredge each chicken piece in flour making sure every corner gets coated Dip into beaten eggs shaking off any excess Then press the chicken into the panko Parmesan mixture ensuring a thick even layer that covers the entire surface

Add the Cheese and Roll:

Place a slice of mozzarella cheese on top of each prepared chicken piece Starting from one end roll the chicken tightly around the cheese Tuck in the sides if possible and use a toothpick to hold the roll together

Fry the Chicken Rolls:

Heat a generous slick of olive oil in a large skillet over medium heat Once hot add the chicken rolls Fry for around four to five minutes per side until every surface is golden brown and crunchy Be patient so the cheese stays inside

Assemble and Bake:

Pour half of the marinara sauce in the bottom of a baking dish Arrange the fried chicken rolls snugly into the sauce Spoon remaining sauce over and add extra mozzarella on top Bake in a preheated oven at three seventy five degrees Fahrenheit until the cheese is bubbling and melted and the chicken is cooked through

Finish and Serve:

Sprinkle chopped fresh basil over the hot rolls Let them rest for a few minutes before serving so the cheese redistributes You can serve these with pasta salad or garlic bread for a complete meal

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I absolutely love the mozzarella inside Every time I slice into one and the cheese oozes out it reminds me of big family dinners where everyone dives in and there is never a bite left on the plate

Storage Tips

Let the rolls cool completely before storing Place them in an airtight container and refrigerate for up to two days I like reheating them in the oven rather than a microwave so the outside stays crispy Reheat at three fifty degrees until warmed through and the cheese is melty again

Ingredient Substitutions

If you are out of panko try making your own crumbs from stale bread pulsed in a food processor You can swap mozzarella for provolone or a blend of Italian cheeses For a lighter version bake the breaded chicken rolls without frying just brush with olive oil and bake them until crisp

Serving Suggestions

Pair these rolls with spaghetti tossed in extra marinara and a sprinkle of Parmesan A green salad with lemon dressing balances the richness Garlic bread always wins on the side If you feel fancy try adding grilled vegetables or a zesty arugula salad

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A Little History

Chicken Parmesan is traditionally a layered dish but rolling it up like this makes for a fun presentation and perfect cheese to sauce ratio This method reminds me of Italian involtini where thin slices are wrapped around a filling It is a playful update on a classic recipe my grandmother used to make

Recipe FAQs

→ How do you achieve a crispy coating on the chicken rolls?

Coat the chicken slices in flour, dip in beaten eggs, then press into a mixture of panko breadcrumbs and grated Parmesan cheese before frying in hot oil.

→ What type of cheese works best inside the rolls?

Mozzarella cheese melts beautifully, providing a gooey, creamy center that balances the crisp exterior perfectly.

→ Can I use store-bought marinara sauce for this dish?

Yes, store-bought marinara works well, though homemade sauce adds a richer, more personalized tomato flavor.

→ How should the chicken rolls be cooked to ensure they’re fully done?

After frying until golden brown, bake the rolls at 375°F for 15-20 minutes to melt the cheese and finish cooking the chicken through.

→ What’s a good way to keep the chicken rolls crispy when reheating leftovers?

Reheat in the oven rather than the microwave to maintain the crunchy breadcrumb coating without becoming soggy.

→ Can I substitute Parmesan cheese in the breadcrumb mixture?

Yes, you can experiment with other Italian cheeses like provolone or a cheese blend for varied flavors and textures.