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Slice each chicken breast in half horizontally to make 4 thin fillets. Place between plastic wrap and pound to 1/4-inch thickness. Season both sides with salt and pepper.
Stuff & Roll:
Lay a slice of ham and a slice of cheese on each chicken fillet. Roll up tightly, securing with plastic wrap film, and set aside.
Steam the Chicken Roll:
Steam the chicken rolls until the chicken is cooked through.
Breading:
Prepare three bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan and olive oil.
Dredge each roulade in flour, then dip in egg, and finally coat with the panko mixture, pressing to coat evenly.
Deep-Frying:
Remove the plastic wrap and deep-fry the steamed roulades until golden brown and crispy.
Honey Mustard Sauce:
In a small bowl, mix mayonnaise, honey, yellow mustard, Dijon mustard, and lemon juice until smooth. Chill until serving.
Serve:
Slice the roulades and drizzle with honey mustard sauce.
Serving and Storage Tips:
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