• CourseDinner
  • CuisineSwiss
  • KeywordAll-Seasons, Chicken, Elegant, Special Dinner, Sunday Dinner
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 45 minutes
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 45 minutes
Degree of Difficulty
Moderately difficult
Chicken and Filling
  • 4slices chicken cutlets
  • 4thin slices deli ham
  • 4slices swiss cheese
Mixture for Dredging
  • 1/4cup all-purpose flour
  • 2eggs slightly beaten with 1 teaspoon of water
  • 1 1/2cups unseasoned bread crumbs
For Frying
  • 2tbspn canola oil
  • 2tbspn unsalted butter
  1. Gather all the ingredients before starting the recipe.
Prepare filled chicken logs
  1. Place each cutlet, one at a time, between 2 sheets of plastic wrap and pound each cutlet to about 1/4″ in thickness.
  2. Season each cutlet with kosher salt. Lay the cutlet on a clean surface with the long side facing you.
  3. Top each slice with a slice of ham, season, and then a slice of Swiss cheese.
  4. Roll each cutlet in a tight long roll. Secure with toothpicks along the long seam.
  5. Repeat and season again with kosher salt.
Prepare dredging station
  1. Roll each chicken roll in flour, then dip in egg wash, and finally coat with the dried bread crumbs.
  1. Pre heat oven to 350°F
  2. Heat oil and butter in a large skillet over medium heat. The oil should be hot enough to gently sizzle when you add the chicken logs. There should be enough oil/butter to shallow fry the chicken logs. Fry for 4-5 minutes per side, or until golden.
  3. Transfer chicken to a rack placed over a baking sheet and place in the pre heated oven for 6 to 8 minutes.
  1. Remove the toothpicks from each log.
  2. Slice the log into 5 slices (trimming the very ends off) and arrange the 5 slices in a single layer, forming a circle, on each serving plate.
  3. Squeeze some of the juice of 1/2 lemon over chicken piece.
  1. Drizzle sauce sparingly over the chicken, and around the edge of the platter.
  2. Serve with a Shaved Fennel Salad