Ingredients
- INGREDIENTS:
- 4 (1 lb) thin boneless chicken cutlets
- 1 1/4 cups pickle juice (enough to cover chicken)
- 4 teaspoons deli mustard
- 2 oz thin sliced reduced sodium deli ham
- 2 oz shredded Swiss cheese
- 1-2 dill pickles, sliced very thin lengthwise, dried on paper towel (I used a mandolin)
- olive oil spray
- For the breading:
- 1 large egg, beaten
- 1/3 cup seasoned breadcrumbs*
- 1/3 cup seasoned panko*
- cooking spray
Preparation
Step 1
DIRECTIONS:
Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
Preheat oven to 425F. Spray a baking sheet with oil.
Spread 1 teaspoon of mustard over each piece of chicken.
Layer the ham on top, then the Swiss cheese and pickles along the center and roll.
Place egg in a medium bowl.
In a shallow bowl, combine the bread crumbs and panko. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Transfer to the prepared baking sheet and spray the top generously with oil. Bake 25 minutes, until golden outside and cooked through.
Air Fryer:
To make them in the air fryer, bake 400F 12 minutes, turning half way.
*only 1/4 cup of each gets used in breading, so I subtracted what got thrown out from the macros.