Slice open one of these tender, breaded chicken cutlets and a melted garlic and herb filling oozes out from the center. I first tasted this easy but impressive dish many years ago at a friend
- 4.4 lbs (2 kg) chicken cutlets -
- matzoh meal, optional -
- 10 oz margarine (265 gram), softened -
- 1 head plus 5 cloves garlic, finely chopped -
- a few sprigs fresh parsley, finely chopped -
- a few sprigs fresh dill and/or fresh tarragon, finely chopped (optional) -
- 1 cup flour (or more as needed) -
- salt and pepper, to taste -
- 5 eggs -
- 1/3 cup water or sugar-free soy milk for a richer taste -
- 2 cups bread crumbs (or more as needed) -
- oil, for frying -
Pound chicken cutlets on a sheet of plastic wrap or parchment paper (you can do this in matzoh meal if desired) and stack in fridge until ready to use. Combine margarine, garlic, and herbs in a small bowl until well mixed. (This can also be done in a food processor.) Place a tablespoon of this mixture at the end of each chicken cutlet and fold over the sides as you roll each piece of chicken cutlet away from you to completely enclose the margarine. Press seam to seal well. Secure with a toothpick if necessary.
Refrigerate rolls for 30 minutes and up to overnight. Combine flour, salt, and pepper in a large flat plate. Beat eggs and water in a medium-sized bowl. Place the bread crumbs in a large flat plate. Dredge chicken rolls in the flour mixture, then dip into the egg mixture and finally into the bread crumbs. (It’s neater to use one hand for the dry dredging and one hand for the wet dipping.)
Set all schnitzel rolls aside. Heat oil in a large, deep frying pan and fry rolls on both sides until golden, approximately 5–8 minutes on each side.
While frying the rolls, preheat oven to 350°F (180°C). Place fried rolls in a large pan lined with parchment paper and bake for 15 minutes until nice and crispy, and cooked through.
For a dramatic presentation, cut each schnitzel roll in half diagonally and place one half on or near the other. Plate together with vibrant greens.
Don’t pound cutlets too forcefully as any tears in the chicken could allow margarine mixture to escape when frying. You can also form the margarine mixture into a log and freeze for easier use. Then slice thinly and proceed as above.
Serves approximately 16, depending on the size of the cutlets (for smaller portions, halve each cutlet vertically before you start filling them)