Stuffed Breaded Chicken (Print Version)
# Ingredients:
01 -
4 skinless, boneless chicken breasts.
02 -
Add salt as needed.
03 -
Pepper, adjusted to your taste.
04 -
1 tablespoon of garlic powder.
05 -
1 tablespoon of onion powder.
06 -
16 slices of Swiss cheese.
07 -
½ pound of thinly sliced ham.
08 -
Peanut oil or vegetable oil for frying.
09 -
1 cup of plain flour.
10 -
4 eggs, whisked.
11 -
2 cups of panko crumbs.
12 -
3 tablespoons of butter.
13 -
2 cloves of garlic, finely chopped.
14 -
3 tablespoons of plain flour.
15 -
2 cups of milk.
16 -
¼ cup of Dijon mustard.
17 -
1 cup of shredded Parmesan cheese.
18 -
Salt, as needed.
19 -
Pepper, as needed.
# Instructions:
01 -
Sprinkle chicken evenly with garlic powder, onion powder, and some salt and pepper.
02 -
Cover chicken with plastic wrap and flatten it to ½ inch thickness using a meat mallet.
03 -
Stack on each chicken piece: 2 slices of cheese, 2 slices of ham, another 2 slices of cheese, and 2 more ham slices.
04 -
Wrap each stuffed piece tightly in plastic, twist the ends to seal. Let them chill for half an hour.
05 -
Heat up your oil in a deep pan to reach 325°F.
06 -
In three dishes: 1st for flour, 2nd for beaten eggs, and 3rd for panko crumbs.
07 -
Dip each roll first in the flour, then in the eggs, and finally coat it in panko.
08 -
Cook rolls in hot oil for about 5 minutes per side till crispy. Place in the oven at 325°F to finish cooking if needed, ensuring they hit 165°F inside.
09 -
Melt butter, sauté garlic till it softens. Mix in flour and cook for a minute. Slowly whisk in milk, stirring till it thickens. Add Dijon mustard and Parmesan, then adjust with salt and pepper.
# Notes:
01 -
Chill the chicken well before breading and frying.
02 -
Keep oil hot and steady for even frying results.
03 -
You can prepare the sauce in advance and warm it up later.