Crispy sausage provolone and chicken roulade :)
Original Post: http://greedygirlcooks.blogspot.com/2016/08/not-your-mamas-chicken-roulade.html
Ingredients
6 skinless boneless chicken thighs
1 ½ sausage large sausage links (I used bad dawg sausages)
3 slices of provolone cheese
2-3pinches of salt per roulade
2 pinches black pepper per roulade
¼ teaspoon onion powder per roulade
¼ teaspoon all spice powder per roulade
2 beaten eggs
1 ½ cup flour
1 ½ cup panko bread crumbs
Oil for deep frying
Instructions
- Remove as much fat from the chicken thighs as possible, wash and dry completely
- Take two thigh pieces (smooth side up, and by smooth side I am referring to what was the skin side) overlap them slightly and beat them with a mallet until they are as thin as possible without too much tearing
- Season with salt, black pepper, onion powder and allspice
- Place a slice of provolone cheese in the center
- Place half of a sausage link on the cheese
- Roll it up tightly tucking in the sides of the chicken to seal in the sausage and cheese completely
- Roll the whole thing tightly in a plastic wrap twisting the edges, freeze for 45 mins to an hour to slightly harden
- You do not want this to freeze to rock solid, just until it’s slightly firm to the touch,
- Preheat the oil to around 370/375
- Remove the roulades from the freezer remove the plastic and roll in a layer of flour, then dip into the beaten egg then panko bread crumbs
- Make sure to roll as much bread crumbs into the roulade as possible especially on the two ends
- Place in the fryer and fry for apx 12-15 minutes making sure to turn constantly for even coloring.
- Remove from the heat and allow it to rest for about 2 to 3 minutes before slicing and serving
Greedy tips:
For more cheesiness you could do two slices of provolone per roulade instead of one
You can also use chicken breast instead of boneless thighs