FoodChicken cutlets reimagined: How your Sunday dinners can captivate with roulades

Chicken cutlets reimagined: How your Sunday dinners can captivate with roulades

Instead of frying in breadcrumbs, I apply the stuffing and roll it up. The family demands these cutlets every Sunday.
Instead of frying in breadcrumbs, I apply the stuffing and roll it up. The family demands these cutlets every Sunday.
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11:43 PM EST, January 8, 2020, updated: 1:54 PM EST, January 9, 2024

Classic chicken cutlets can take on a new dimension of flavor and bring unparalleled culinary joy to your family gatherings. By abandoning the traditional breaded frying and introducing an inventive technique of stuffing the chicken and rolling them into tantalizing roulades, the resulting dish will have the family clamoring for these cutlets every Sunday.

I will share an uncomplicated recipe for chicken roulade that will astonish your loved ones and make dinner a special occasion.

Recipe for mushroom-stuffed chicken roulade

To create extraordinary chicken roulades, concentrate on using fresh, high-quality ingredients. You will need:

  • 3 single chicken fillets
  • 1 teaspoon of chicken spice, for example, gyros
  • Approximately 5.3 oz of thinly sliced smoked bacon
  • 5.3 oz of mushrooms
  • 1/2 of an onion
  • 1 tablespoon of butter
  • 1 and 1/2 tablespoons of preferably grainy Dijon mustard
  • 2.47 oz of grated yellow cheese, such as mozzarella
  • 1 tablespoon of extra virgin olive oil
  • 1/2 of a zucchini

Preparation:

I start by cleaning the chicken fillets from any potential bones and cartilage. Then, each fillet is hammered from one side to create a deeper pocket for the stuffing. I season it with salt and pepper and gently apply the chicken spice, for instance, gyros.

I rinse the mushrooms, dry them, and cut each into four pieces, then again into slices. In a pan, I cook the mushrooms until their water fully evaporates. Then, I add butter and chopped onion, frying until the ingredients begin to golden. Season to taste with salt and pepper.

I stuff each chicken pocket with grated mozzarella, cooked mushrooms, and half a teaspoon of Dijon mustard. Then, I tightly close each chicken slit and roll the roulades in slices of bacon. I lay them in an ovenproof dish, previously greased with olive oil, with the joined sides facing up. Finally, I drizzle each roulade with a teaspoon of oil.

I preheat the oven to 390 degrees F. While its warming up, I cut the zucchini into cubes, season it with salt and pepper, blend with oil and Dijon mustard, and then add it to the chicken dish. The entire arrangement goes into the preheated oven for 25 minutes.

Chicken roulades complement potatoes or a slaw prepared from Chinese cabbage red and yellow bell peppers, which can be served with a dollop of mayo and cream. This dish satiates hunger and captivates with its refined taste and aroma. Surprise your family with a new twist on the dinner plate, creating unforgettable moments as you all delight in an exceptional meal together.

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