Ingredients
4lbthin boneless chicken cutlets
1¼cupspickle juice
4tspdeli mustard
2ozreduced-sodium deli ham,thin sliced
2ozSwiss Cheese,shredded
2dill pickles,sliced very thin lengthwise, dried on paper towel
olive oil spray
1large egg,beaten
⅓cupseasoned wheat,or gluten-free breadcrumbs
⅓cupseasoned wheat,or gluten-free panko
cooking spray
Preparation
Place chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Marinate in the refrigerator for 8 hours then drain discard marinade.
Dry the chicken completely on paper towels.
Preheat oven to 425 degrees F. Spray a baking sheet with oil.
Spread 1 teaspoon of mustard over each piece of chicken. Layer the ham on top, then the Swiss cheese and pickles along the center and roll.
Place egg in a medium bowl.
In a shallow bowl, combine the bread crumbs and panko. Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Transfer to the prepared baking sheet and spray the top generously with oil. Bake for about 25 minutes until golden outside and cooked through.
Follow steps 1-6.
Preheat the air fryer to 400 degrees F. Transfer to the air fryer basket in two batches until golden outside and cooked through in the center for about 12 minutes, turning halfway.
