Stuffed Chicken Rolls with Salami and Cheese
Tender chicken breast rolls filled with savory salami and melted cheese, coated in a golden crispy breadcrumb crust. A crowd-pleasing recipe that's simple to make and full of flavor — perfect for a hearty family dinner.
🛒 Ingredients
8 servings
- 8 thin chicken breast fillets
- 16 slices of salami
- 8 slices of melting cheese (edam or emmental)
- 1 tsp mixed seasoning
- 2 eggs
- ¾ cup all-purpose flour
- 1 cup fine breadcrumbs
- Oil for frying
- Toothpicks or wooden skewers
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Directions
- 1
Lay the chicken fillets flat and season lightly on both sides. Go easy on the salt — the salami and cheese are already quite salty.
- 2
Place 2 salami slices and half a slice of cheese on each fillet.
- 3
Roll each fillet into a tight log and secure with toothpicks to keep the filling inside during frying.
- 4
Set up a breading station with three shallow bowls: one with flour, one with lightly beaten eggs, and one with breadcrumbs.
- 5
Coat each roll in flour, dip in beaten egg, then roll in breadcrumbs until fully and evenly covered.
- 6
Heat oil in a deep skillet over medium heat — not too high, so the chicken cooks all the way through before browning.
- 7
Fry the rolls for 5 to 7 minutes, turning frequently, until golden and crispy on all sides.
- 8
Drain on paper towels, remove toothpicks, and serve immediately with a fresh salad or steamed rice.
💡 Chef's Tip
For an extra-crispy crust, double-bread the rolls by repeating the egg and breadcrumb steps. A thin spread of Dijon mustard under the cheese adds a delicious kick to the filling.
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Same category — Poultry
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