A couple of years ago Pesach, we did an “All Rolled Up” article, featuring Steak Rolls, Eggplant Rollatini, Kishka-Stuffed Chicken, and lots more. It was super popular. To this day, my Chicken Pastrami Rolls get more comments than any other recipe.
It’s not unusual for me to be stopped in the street by my readers (or their spouses) saying, “I just ate your Chicken Pastrami Rolls!” (while Hubby rolls his eyes). When we posted a how-to video online, folks generously shared other versions or their favorite tweaks.
So we decided to serve up a few more fun and fast chicken roll ideas in this issue. These fuss-free fillings (try saying that three times, fast!) would just as easily work in steak, salmon, turkey, flounder, or anything else you can roll up. It’s a fun, easy way to make even simple food look snazzy.
Pick Your Protein
pick your protein and follow the recipe instructions; adjust bake times accordingly:
3 TO 4 OUNCES BONELESS, SKINLESS CHICKEN BREAST CUTLETS bake at 350 ̊F for 25 minutes
3 TO 4 OUNCES BONELESS, SKINLESS DARK MEAT CHICKEN CUTLETS bake at 350 ̊F for 35 to 45 minutes
3 TO 4 OUNCES SKINLESS SALMON FILLETS bake at 350 ̊F for 15 minutes
3 TO 4 OUNCES SKINLESS SOLE FILLETS bake at 350 ̊F for 20 minutes
3 TO 4 OUNCES SKINLESS FLOUNDER FILLETS bake at 350 ̊F for 20 minutes
3 TO 4 OUNCES SANDWICH STEAKS OR BEEF CUTLETS bake at 350 ̊F for 30 minutes
Each cutlet or fillet should weigh about 3 to 4 ounces and should be of equal thickness throughout, about 1⁄4 to an 1/8th of an inch thick. Have your butcher or fishmonger thinly slice your meat or fish for you. For chicken you can prepare and pound out your cutlets yourself.
Here are the recipes that you can adapt as needed: