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Chicken schnitzel roll with prosciutto, jalsberg and sage
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious rolled chicken with prosciutto and cheese filling.
Ingredients:
  • 4 (about 700g) potatoes, peeled, chopped
  • 37.60 gm extra lite sour cream
  • 60ml milk
  • Sea salt & freshly ground pepper
  • 6 chicken breast schnitzels
  • 12 small sage leaves
  • 6 slices prosciutto
  • 6 slices lite jalsberg cheese, halved
  • 125ml white wine
  • Steamed broccolini, to serve
Instructions:
  • Boil potatoes until tender, drain, and return to the pan. Mix in sour cream and milk, then season with salt and pepper. Keep warm and set aside.
  • Preheat the oven to 180°C. Pound the schnitzels to 1/2cm thickness and season both sides with salt and pepper. Place 2 sage leaves, a slice of prosciutto, and 2 pieces of Jarlsberg cheese on each schnitzel. Roll up and secure with a toothpick.
  • Preheat a non-stick frying pan over medium-high heat and lightly coat it with oil. Sear the rolls for 2 minutes on each side until they are golden brown. Then, transfer them to a baking dish and generously pour over the wine.
  • Bake the chicken rolls for 7-10 minutes until they are perfectly cooked through. Then, slice them and plate with mashed potatoes and steamed broccolini. Finish by drizzling the dish with the delicious pan juices.

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