Servings: 4 pieces
2 chicken breasts, cut in half lengthwise
1/4 cup flour
½ teaspoon Hungarian paprika
3/4 cup fine bread crumbs
1/3 cup grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 egg, whisked until creamy in color
2/3 cup tablespoons olive oil
Orange & Herb Butter:
8 tablespoons unsalted butter, softened at room temperature
2 large garlic cloves, peeled, grated or minced
2 tablespoons lemon zest
2 tablespoons orange juice
4 tablespoons chopped fresh flat leaf Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
Chopped fresh flat leaf Italian parsley
In a medium bowl, use a fork to combine butter, zest, orange juice, parsley, garlic, salt and pepper. Chill.
Place a large piece of parchment paper on a cutting board.
Use the edge of a saucer or a meat mallet to flatten and tenderize each breast half until 1/4” thick. Place 2 tablespoons of butter on one half of each piece of breast half.
Use a brush to coat the outer edge of each chicken breast with egg.
Fold the side of the breast without the butter over the one with the butter.
Press down on the edges to seal. Roll. Reserve.
Make the dredge by whisking together all of the dry ingredients
Dredge each piece of chicken in the dredge. Dust off excess.
Dip floured chicken roll in egg. Be certain that every surface of the roll is covered with egg. Allow excess egg to drip off.
Place chicken roll in dredge mixture again and coat completely.
Transfer the chicken roll to a clean plate.
Repeat process with the other chicken breast halves.
Chill chicken rolls for an hour.
Preheat oven to (350°F.)
Heat a large cast iron skillet over medium heat.
When skillet is hot, add olive oil.
When oil shimmers add two chicken rolls in a single layer to the skillet.
Fry each side and all edges until golden brown. Use tongs to carefully manipulate thechicken rolls so as not to disturb the crust.
Place each chicken roll in an ovenproof cassole dish. When all chicken rolls are done, place the casserole dish of chicken rolls in the oven in a casserole dish 10 – 15 minutes or until done (165°F.).
Remove from oven.