My favorite foods are always associated with a time or person in my life. In this case, Chicken Rollatini was a favorite of my Aunt Gerri, who was really a “great aunt” but was just Aunt Gerri to me. She made this from time to time and I’ve added it to my repertoire of favorite dinners to make.
Prep time – 20 minutes / Cook time – 55 minutes
- 2 lbs. chicken cutlets sliced thin
- 2 beaten eggs
- 2 cups Italian flavored bread crumbs
- salt, pepper & garlic powder to taste
- Sliced mozzarella (enough slices for each cutlet)
- grated Italian cheese
- 1/2 lb. prosciutto sliced thin
- 1/4 c. olive oil
- 1 and 1/2 stick unsalted butter
- 1 onion sliced thin
- 1lb. fresh mushrooms, sliced
- 1 package of frozen peas
- 1 T. chicken boullion
- 3/4 c. Marsala wine or white wine (I prefer Marsala)
Dip cutlets in eggs and then dredge in breadcrumb mixture to which you have added salt, pepper and garlic powder to taste. Lay flat, place a sprinkle of grated Italian cheese on cutlet then one slice mozzarella and 1 thin slice of prosciutto*. Roll and hold together with a toothpick. Heat oil and 1/2 stick butter in large pan, cook chicken until browned and set aside. I usually roll these a few hours ahead of time and refrigerate before frying. These can also be prepared the day before and fried and refrigerated.
In saucepan:
Preheat oven to 350. Sauté sliced onions in one stick butter till onions are soft. Add mushrooms. Sauté until mushrooms soften, about 6 – 8 minutes. Add frozen peas and enough water to cover onion/mushroom/peas mixture. Add chicken bouillon and wine, heat thoroughly.
Place chicken rolls in baking pan. Pour onions mixture over chicken, cover tightly with foil and bake 40 minutes. Uncover and bake for another 15 minutes.
*Variations: Swiss cheese and ham. Veal cutlets can be used.
