Ken Gillmer's Panko Encrusted Chicken Rollatini

By Valarie

Ingredients

• 6 Boneless Skinless Chicken Breast Cutlets
• 12 slices Cappicola Ham
• 12 slices Gouda
• 24 thin stalks of Asparagus
• Canola Oil for frying
• 1/2 cup Panko Bread Crumbs
• 2 Eggs (whisked)
• Salt
• Pepper

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

Preheat a 1/2-inch of canola oil in a cast iron skillet to 350ºF.

step 2

ingredients 6 Boneless Skinless Chicken Breast Cutlets
Salt
Pepper
12 slices Cappicola Ham
12 slices Gouda
24 thin stalks of Asparagus

instructions Pound chicken breast until very thin and flat, then season with salt and pepper. Place two slices of ham over each chicken breast. Place two slices of cheese on top of ham. Place 4 asparagus stalks on top of cheese. Roll the chicken around the asparagus as tight as possible and secure with three toothpicks.

step 3

ingredients 2 Eggs (whisked)
1/2 cup Panko Bread Crumbs

instructions Coat the chicken rolls in the egg mixture, and then roll and coat in the panko bread crumbs. Carefully place the chicken rolls into the oil and and turn once the first side is golden brown. Cook to golden brown on the second side and then transfer to a paper towel lined plate to blot and cool. Remove toothpicks before serving.

Helpful Tip:
1. Put raw asparagus in the rollatini for extra crunch.

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