Crispy Chicken Parmesan Rolls (Printable Version)
Golden fried chicken rolls wrapped around gooey mozzarella and baked with rich marinara sauce and fresh basil.
# Ingredients:
→ Chicken Preparation
01 -
4 thinly sliced chicken breasts
02 -
Salt and pepper to taste
→ Breading
03 -
120 grams all-purpose flour
04 -
2 eggs, beaten
05 -
160 grams panko breadcrumbs
06 -
50 grams grated Parmesan cheese
→ Filling and Sauce
07 -
8 slices mozzarella cheese
08 -
480 milliliters marinara sauce
→ Cooking
09 -
Olive oil for frying
→ Garnish
10 -
Fresh chopped basil
# Steps:
01 -
Season the thinly sliced chicken breasts with salt and pepper. Arrange three shallow dishes containing flour, beaten eggs, and a mixture of panko breadcrumbs with grated Parmesan cheese, respectively, for dredging.
02 -
Dredge each chicken slice in flour until fully coated, dip into beaten eggs allowing excess to drip off, and press into the breadcrumb and Parmesan mixture ensuring full coverage for a crispy texture.
03 -
Place a slice of mozzarella cheese on each breaded chicken piece, then tightly roll the chicken around the cheese. Secure rolls with toothpicks if necessary to maintain shape during cooking.
04 -
Heat olive oil in a skillet over medium heat and fry each chicken roll until golden brown on all sides, approximately 4-5 minutes per side, ensuring thorough cooking.
05 -
Spread half of the marinara sauce in a baking dish. Arrange the fried chicken rolls atop the sauce and cover with the remaining sauce. Optionally, add leftover mozzarella slices on top for additional cheesiness.
06 -
Bake in a preheated oven at 190°C for 15-20 minutes until the cheese is melted and bubbly and the chicken is fully cooked through.
07 -
Garnish the baked rolls with fresh chopped basil and serve immediately. Recommended pairing includes pasta or a fresh salad.
# Notes:
01 -
For extra crispiness, broil the rolls for 2-3 minutes at the end of baking. Store leftovers in an airtight container refrigerated up to 2 days and reheat in the oven to preserve texture.
02 -
Use hot oil for frying to avoid sogginess and allow cooked rolls to rest for juices to redistribute, enhancing flavor and moisture.