This is a low calorie version because instead of deep-frying the chicken rolls, this recipe uses an air-fryer. This recipe is also pretty straightforward, super simple, and easy to make. My husband loved this recipe so much because it's flavourful, protein packed, lower in fat since we skipped the deep-frying step, and goes really well with a simple green salad. You can top it with ranch like he and I did, or do what my little boy loves--top it with gravy. (He's a gravy and ketchup monster! Hah!)
INGREDIENTS
4 pcs of Chicken breast cutlets (I used about 8 oz of tenders, but you can make bigger pieces using bigger breast cutlets instead of tenders like I did)
Smoked ham (however many pieces of chicken breast you use is the same amount of smoked ham or any sandwich meat you prefer you're going to need.
Dijon mustard
Cheese (I used provolone because it's a great melting cheese, but you can use whatever cheese you prefer)
1 cup breadcrumbs
1/2 c grated parmesan cheese (optional)
1 tsp dried rosemary, thyme, and oregano (optional)
1/2 c all purpose flour
Egg
salt and pepper
DIRECTIONS
You'll need to sandwich the chicken breasts between parchment or wax paper, or cling wrap before you flatten them out. This helps keep your workspace and tools clean since you're handling raw chicken. I used cling wrap over my cutting board, and then placed another film of the cling wrap over the chicken, and started gently pounding and rolling away with a wooden rolling pin.
Make sure to flatten and pound them out as thinly as possible so that rolling the cheese and ham together is easier. It'll also help it cook the meat more evenly.
Once it's flat, season with salt and pepper, and then smear with a half tablespoon of Dijon mustard. Lay out a piece of smoked ham, and then the cheese, and then roll it up and secure it with a toothpick if you have to.
For the flour dredging, I wanted to add more flavour since chicken breast can be pretty bland. I ground up some dried rosemary, and added thyme and oregano to the flour. That will be the first thing you coat your chicken rolls in. After coating it in the herbed flour, dip it in the egg wash and make sure you coat it completely! The last step is to mix together your parmesan cheese and breadcrumbs before coating your chicken rolls in it. This will add the crunch and another layer of flavour to your cordon bleu.
Now that you've got them all dredged and coated, set them aside in the fridge to hang out while you pre-heat your air fryer.
Preheat your air-fryer to 350F for about 4 minutes. When ready, spray your chicken rolls with non-fat cooking spray and cook for 8 minutes. When that time is done, flip the chicken rolls and cook them again for another 6-8 minutes. This is why it's important to flatten them as thin as possible--thick chicken cutlets will take longer to cook and can dry out faster.
Once cooked, slice them up and serve. Enjoy!
