You can use this same stuffing recipe for chicken breast cutlets as noted in this recipe or dark meat chicken cutlets, salmon fillets, sole fillets, flounder fillets, sandwich steaks or beef cutlets. It is easy and flavorful and can even be made ahead.
- Cook Time
- Prep Time
- 5 rolls ServingsServings
- 1⁄2 cup Thousand island or your favorite dressing
- 5 thinly sliced cutlets or fillets, about 1 pound
- 1⁄2 cup seasoned breadcrumbs
- 2 cups frozen broccoli florets, thawed and drained well (cut lengthwise if large)
1 Preheat oven to 350 ̊F. Lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.
2 In a shallow bowl, pour dressing over cutlets. Let marinate for 15 to 30 minutes.
3 Fill a second shallow bowl with breadcrumbs.
4 Take one cutlet coated in dressing and lay it in the bread- crumbs, gently pressing into the crumbs so they adhere to the cutlet on one side.
5 Place a few broccoli florets on the edge of the cutlet, florets facing outwards on both sides.
6 Roll up the cutlet and broccoli like you would a jelly roll.
7 Place seam-side down in prepared baking dish.Don’t overcrowd or the rolls won’t crisp when they bake.
8 Repeat with remaining ingredients.
9 spray the rolls with cooking spray.
10 Bake at 350 ̊F for 25 minutes or until chicken is cooked through and no longer pink inside.
*Any dressing will work here, Thousand Island, Honey Dijon, Italian, French or even Duck Sauce – I love Gold’s!