Crispy Chicken Roll-Up (Printable Version)
Tender chicken rolls stuffed with ham and Swiss cheese, fried crisp and topped with a creamy Dijon sauce.
# Ingredients:
→ Main Proteins and Cheese
01 -
4 chicken breasts, 170-227 g each, chilled at 3-4°C
02 -
227 g ham, thinly sliced (1.5 mm thickness)
03 -
16 slices Swiss cheese, 28 g each, chilled at 4°C
→ Seasoning Mix
04 -
1 tablespoon (9 g) garlic powder
05 -
1 tablespoon (9 g) onion powder
06 -
1 teaspoon (6 g) fine sea salt
07 -
½ teaspoon (1 g) freshly ground black pepper
→ Coating
08 -
125 g all-purpose flour at 21°C
09 -
4 large eggs (200 g), whisked at 18°C
10 -
100 g dry panko breadcrumbs
→ Dijon Cream Sauce
11 -
43 g unsalted butter
12 -
2 cloves garlic (10 g), minced finely
13 -
23 g all-purpose flour
14 -
480 ml whole milk at 21°C
15 -
60 g Dijon mustard
16 -
100 g freshly grated Parmesan cheese
# Steps:
01 -
Butterfly each chicken breast to 6 mm thickness and then flatten evenly to 12 mm using plastic wrap. Season both sides with garlic powder, onion powder, sea salt, and black pepper. Maintain chicken temperature at 3-4°C during preparation.
02 -
Place 4 Swiss cheese slices and 2 to 3 ham slices on each flattened breast. Roll tightly from the narrow end, seal with plastic wrap by twisting ends, and refrigerate for 30 minutes at 4°C to set shape.
03 -
Set up three bowls: flour mixture, whisked eggs, and panko breadcrumbs. Fully coat each roll in flour first, then egg wash, followed by panko crumbs. Repeat the coating process twice for optimal crispiness. Allow coated rolls to rest for 5 minutes for better adhesion.
04 -
Heat oil to 163°C. Fry each roll for 5 to 6 minutes per side until golden brown (Pantone 7509 C), internal temperature reaches 74°C, and cheese has fully melted.
05 -
Melt butter over medium heat (163°C), sauté minced garlic for 30 seconds. Stir in flour and cook until pale blonde. Gradually whisk in milk and cook until thickened. Remove from heat, stir in Dijon mustard and Parmesan cheese. Reheat gently to ensure sauce reaches 74°C before serving.
06 -
Serve hot at 63-66°C internal temperature, garnished with fresh parsley if desired. Refrigerate leftovers at 4°C and consume within 3 days. Reheat in a 177°C oven until internal temperature reaches 74°C.
# Notes:
01 -
Chilling the rolls before coating preserves shape during cooking and prevents cheese leakage.
02 -
Double coating enhances texture and prevents breading from falling off during frying.
03 -
To bake instead of frying, preheat oven to 190°C and cook for 25-30 minutes, lightly oiling rolls for a golden crust.
04 -
Make the sauce up to 2 days in advance; reheat gently while stirring and thin with milk as needed.