Involtini of ‘cotoletta di pollo’ (crumbed chicken schnitzel)

Serves Icon
Time 20 Minutes
  • 8 thin slices chicken breast fillets, trimmed
  • 2 eggs
  • 8 thin slices of Jarlsberg cheese
  • 8 thin slices ham
  • 140g dried breadcrumbs
  • 30g Parmigiano Reggiano (alternatively Pecorino) cheese
  • 2 tablespoons flat-leaf parsley
  • Sunflower oil (enough to generously cover the base of the baking tray)
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Preheat the oven to 190°C conventional oven/ 170°C fan-forced (374° Fahrenheit/Gas 5). Line a large baking tray with baking paper.

Step 2

Season the chicken with salt and pepper. Use a fork to lightly whisk the eggs in a shallow bowl. Combine the breadcrumbs, Parmigiano Reggiano (or Pecorino) and parsley in a separate bowl. Dip one of the chicken pieces in the egg mixture, then coat in the herbed breadcrumbs. Place the cotoletta di pollo (crumbed chicken) onto a plate. Repeat with the remaining cotolette.

Step 3

Top the cotolette with a slice of Jarlsberg cheese followed by a slice of ham. Roll up the cotolette from one short end to the other to enclose cheese and ham filling. Secure the cotolette with toothpicks.

Step 4

Bake the Involtini of ‘cotoletta di pollo’ (crumbed chicken schnitzel) for 12-15 minutes or until golden and cooked through. Serve immediately – buon appetito.

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