Chopstick Cinema

Celeste Heiter's Daily Adventures in Asian Food & Film

Schnitzel is a wonderful thing, and my Chicken Schnitzel Rolls are even better. I pounded the chicken breasts very thin, topped them with a layer of seasoned stuffing, tucked and rolled them, coated them with bread crumbs and deep fried them. Stuffed Chicken Schnitzel Rolls…an even more wonderful thing!

Filling:
1 tablespoon olive oil
½ small bell pepper, finely chopped (about ¼ cup)
½ small onion, finely chopped (about ¼ cup)
1 stalk celery, finely chopped (about ¼ cup)
2 cloves garlic, finely chopped
1 small bunch of fresh parsley, finely chopped (about ¼ cup)
½ cup bread cubes or stuffing mix
Salt and pepper to taste

Schnitzel Rolls:
2 whole chicken breasts
1 large egg, lightly beaten
2 cups fine bread crumbs
Vegetable oil for frying

Combine all filling ingredients. Set aside.

Cut chicken breasts into thin slices and pound each piece into a 4-inch circle, about 1/4 inch thick. Top each piece of chicken with about ¼ cup of filling in a thin layer, and roll the chicken into a cylinder with the sides tucked in around the filling. Dredge chicken rolls in the beaten egg, and generously coat with bread crumbs. Heat oil over medium heat and slowly fry schnitzel rolls until golden brown, turning frequently for even browning on all sides. Drain on paper towels. Makes 8.

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