Rich in proteins, the breast is the part of the chicken with the least saturated fat. It also contains minerals such as iron, calcium, and phosphorous, and B vitamins such as B3, B6, and folic acid.
- 6 thin chicken cutlets.
- Salt and pepper to taste.
- 3/4 bar of butter.
- 1/4 teaspoon of garlic powder.
- 5 tablespoons of chopped parsley.
- 3 tablespoons of chopped scallion.
- Flour as needed.
- 1 or 2 eggs.
- Breadcrumbs as needed.
- 1/2 cup of Nutrioli® oil.
For the filling:
- Coat the cutlets with salt and pepper on both sides.
- Soften the butter with a fork and add garlic powder, parsley, and scallion.
- Stretch the cutlets out and put a tablespoon of butter mix in the center of each. Roll them up, making sure to seal the sides well so that the filling doesn’t come out. Cut the rolls into slices. Coat in flour, then in the beaten egg, and finally in the breadcrumbs.
- Heat up the Nutrioli® oil in a pan and fry the chicken rolls on medium heat until the breading turns golden. Afterwards, place them in a baking dish and bake at 200°C (392°F) for 15 minutes in order to complete cooking. Serve accompanied by the steamed vegetables of your choice.