Uncle Giuseppe’s Chicken Rollatini Recipe

Crispy outside, stuffed and melty inside

Chicken cutlets are filled with sautéed spinach, mozzarella, and Pecorino, coated in mixed breadcrumbs, fried until golden, and finished in the oven.

Serve the sliced rollatini over warm Marsala sauce and garnish with fresh parsley.

Instructions

Make the filling

Combine the cooked spinach, shredded mozzarella, and Pecorino until evenly mixed.

1. Place each chicken cutlet on plastic wrap and add the spinach and cheese filling.
2. Roll the chicken tightly, wrap it into a firm log, and chill for 15 minutes.
3. Combine panko and seasoned breadcrumbs. Coat each roll in flour, egg mixture, and breadcrumbs.
4. Fry at 350°F for about two minutes, then bake at 350°F for 15 minutes or until the center reaches 165°F.
5. Rest briefly, slice into rounds, and serve over warm Marsala sauce with parsley.

Why you’ll love this Chicken Rollatini

• The mixed breadcrumb coating creates a crisp exterior.
• The mozzarella and spinach filling stays rich and soft.
• The rolls can be prepared and chilled before cooking.
• The sliced presentation works for Sunday dinner, holidays, and entertaining.

Serving suggestions

Serve with roasted potatoes, creamy polenta, or a simple arugula salad.