Crispy Chicken Parmesan Rolls

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Crispy Chicken Parmesan Rolls

A fun twist on the classic favorite! These crispy chicken rolls are stuffed with gooey mozzarella, coated in a golden Parmesan-panko crust, and served over rich marinara sauce. Perfect for dinner parties, family meals, or when you want to impress without the fuss!

Ingredients

  • 4 boneless, skinless chicken breasts, thinly sliced or butterflied
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 8 slices mozzarella cheese
  • 2 cups marinara sauce, warmed
  • Olive oil, for pan frying
  • Fresh basil, chopped, for garnish

Instructions

Step 1: Prepare the Chicken

  1. Preheat your oven to 375°F (190°C).
  2. Season each chicken breast with salt and pepper. If thick, gently pound the chicken to an even ¼-inch thickness using a meat mallet.
  3. Lay 2 slices of mozzarella on each breast and roll tightly, securing with toothpicks if needed.

Step 2: Bread the Chicken

  1. Set up three shallow dishes:
    • Dish 1: All-purpose flour
    • Dish 2: Beaten eggs
    • Dish 3: Panko mixed with Parmesan cheese
  2. Dredge each rolled chicken breast first in flour, then in egg, and finally coat generously in the panko-Parmesan mixture. Press crumbs on to ensure full coverage.

Step 3: Fry the Chicken

  1. Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat.
  2. Carefully place the chicken rolls seam-side down and fry for 3–4 minutes per side, or until golden brown all around.

Step 4: Bake and Serve

  1. Transfer the seared chicken rolls to a baking dish.
  2. Spoon a bit of marinara over each roll and bake for 15–20 minutes, or until chicken is fully cooked (internal temp should reach 165°F/74°C).
  3. Garnish with chopped basil and serve hot with extra marinara on the side

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