Kitchen Wisdom Gluten Free Chicken Rollatini are so delicious, your family will beg for more. Any of us who grew up in Italian American neighborhoods in the Northeast grew up with these in restaurants. My family did not bring this recipe with them, but I do enjoy it greatly. I present a stove top method and an oven method for cooking. I chose to not use additional meat in this recipe, often chicken rollatini preparations. have cheese and salame, prosciutto or sopressata and a bit of parsley rolled into its center.
I invited my mom for a food blogger dinner. I’ll bet that sounds a lot more glorious than it is. Each recipe must be written methodically, each photo must coordinate with the recipe. It is not a normal cooking experience, and not a normal guest experience. My mom is a good sport, and sat for hours in the corner of the kitchen, eating small servings and little bites of various foods related to the recipes I was cooking. Not the sort of – invite your mom for a nice Sunday dinner at the dining room table sort of meal. Since we both do not like a lot of meat, I omitted the additional meat in this recipe. However, we do love garlic. We used three cloves in the parsley garlic paste, the garlic gives so much extra flavor! Mom and I hope you enjoy these as much as we did!
6 Chicken Cutlets, pounded flat & very thin
6 slices of Provolone cheese
1/3 – ½ cup gluten free Unflavored Breadcrumbs (I use rice cracker meal*)
1 Egg White
Parsley Garlic Paste:
¾ cup finely chopped fresh Italian Parsley
1 or more Garlic cloves, finely chopped
1 teaspoon Olive Oil
Salt and fresh milled Black Pepper
Crushed Red Pepper to taste (optional)
1 tabelspoon Olive Oil or 2 small quartered pats of butter
If you are fortunate enough to live in a community where there is a butcher and the art of butchery is still alive, then just ask your butcher for very thin chicken cutlet. If you are like me, then you do not live near an old time butcher and must pound those cutlets yourself. I first rinse the chicken and place plastic wrap on it. Use the smooth end of a meat mallet to pound the cutlets very thin. Not paper like scaloppini, just thin. You don’t want the chicken after cooking to be a thick chewy mass with hardly enough filling to go around. Once the cutlets are pounded thin, place aside.
Place unflavored breadcrumb in a shallow bowl, set aside.
Separate the egg and place egg white in a shallow bowl, set aside.
Finely chop garlic and parsley, place in a small bowl. Add salt and pepper to taste, and pour 1 teaspoon olive oil, toss and allow set aside.
Lay chicken cutlet out on a plate, halve a slice of Provolone and lay on top of chicken. Use a teaspoon to gently lay parsley garlic paste on top of cheese, not much goes a long way (if you use too much stuffing, it pops out when you roll chicken.) Begin with the widest end and gently roll chicken into log shape. Use a toothpick to seal the end by placing through the top and second layer of chicken. Leave on plate. Repeat this step until all are rolled and ready for cooking.
Egg Wash: roll the chicken in the egg white, followed by a quick roll in the breadcrumb. Place aside. I do not create a thick bready coating on these, I prefer a simple coating. However, if you like it thick you will need to double dip and should use the entire egg.
Line a plate with paper towel, place aside.
Heat a tablespoon of olive oil in a medium hot fry pan. When the oil is hot but not smoking, place the rollatini evenly spaced apart in the pan. Leave a room in between so the air circulates and allow them to become crispy. I turn every few minutes until thoroughly cooked, about 11 minutes in total. Remove to paper lined plate. Remove toothpicks, serve hot, warm or room temperature. They will be crispy on the outside and melt in your mouth on the inside.
Oven Baking Method: This provides an almost elegant flavor; the warm butter provides a gastronomic base for the outstanding punch of the garlic and provolone.
Pre-heat oven to 375 degrees. Use a metal baking dish. Place rollatini evenly spaced apart on the baking dish. Add the two quartered pats of butter, place them around the rollatini.
Bake uncovered for 25 minutes, spoon some of the melted butter on top of each, then cook for an additional 10-15 minutes. Until a fork inserted runs clear liquid. Please note, baking time varies depending upon the thickness of the cutlets. If you are unsure check them every five minutes after spooning the butter. Remove toothpicks, serve while warm.
“Chicken Rollatini” by Liz Conforti, Forget What You Know About Wheat(c)2014
* For more information about Rice Cracker Meal as Breadcrumb please see Kitchen Wisdom Gluten Free “Breadcrumb: Rice Crackers and Loctelli”https://kitchenwisdomglutenfree.com/2013/07/04/july-2013-gf-ingredient-of-the-month-breadcrumb-rice-crackers-locatelli/
A Sampling of more Kitchen Wisdom Gluten Free Recipes Using Breadcrumbs:
Visit Kitchen Wisdom Gluten Free:
Facebook Pinterest Twitter Google+ Instagram Tumblr
BUY Kitchen Wisdom Gluten Free
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution &
Learn How to Transform Southern Italian Recipes to Gluten Free
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To! Available formats: eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.