🧀 Crispy Chicken Cordon Bleu Rolls

🛒 Ingredients
For the chicken rolls:
4 boneless, skinless chicken breasts
8 slices of deli ham
1½ cups shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
For the breading:
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1½ cups plain breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
For frying:
Vegetable oil or canola oil, enough for shallow frying
Optional for serving:
Fresh parsley
Lemon wedges
Ranch dressing or honey mustard sauce
👩‍🍳 Instructions

1. Prepare the chicken
   Place each chicken breast on a cutting board. Cover it with plastic wrap and gently pound it with a meat mallet until it becomes thin and evenly shaped.
   Season both sides with salt, black pepper, garlic powder, and paprika.
   The chicken should be thin enough to roll easily but not so thin that it tears.
2. Add the filling
   Place one or two slices of deli ham over each chicken breast.
   Sprinkle a generous amount of shredded mozzarella cheese over the ham, leaving a small border around the edges.
   Starting from one end, carefully roll the chicken tightly around the ham and cheese.
   Make sure the filling stays inside the roll.
   If necessary, secure the rolls with toothpicks.
3. Prepare the breading station
   Set up three shallow bowls.
   In the first bowl, add the flour.
   In the second bowl, whisk together the eggs and milk.
   In the third bowl, combine the breadcrumbs with salt, black pepper, garlic powder, and paprika.
4. Bread the chicken rolls
   Take each chicken roll and coat it completely in flour.
   Shake off any excess flour.
   Dip it into the egg mixture, making sure every part is covered.
   Finally, place it into the seasoned breadcrumbs.
   Press the breadcrumbs gently onto the chicken so you get a thick, crispy coating.
   For an extra-crispy crust, you can dip the roll into the egg and breadcrumbs one more time.
5. Fry the chicken
   Heat about ½ inch of vegetable or canola oil in a large skillet over medium heat.
   Once the oil is hot, carefully place the breaded chicken rolls into the pan.
   Cook them for several minutes on each side, turning them carefully with tongs, until the outside is beautifully golden brown and crispy.
   Don’t overcrowd the pan. Cook in batches if necessary.
6. Make sure the chicken is fully cooked
   Because the chicken is rolled, it’s important to make sure the center is completely cooked.
   The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.
   If the outside is browning too quickly, reduce the heat so the inside has time to cook without burning the crust.
7. Drain and rest
   Transfer the cooked chicken rolls to a plate lined with paper towels or a wire rack.
   Let them rest for a few minutes.
   This allows the melted cheese to settle slightly and keeps the crispy coating intact.
8. Slice and serve
   Remove any toothpicks before serving.
   Slice one chicken roll in half diagonally.
   You’ll see the layers of crispy breadcrumbs, juicy chicken, savory ham, and gooey melted mozzarella.
   Serve the chicken rolls warm with fresh parsley, lemon wedges, ranch dressing, or honey mustard sauce.
   ⭐ Final Result
   You should have crispy golden chicken rolls on the outside, tender juicy chicken on the inside, savory ham in the middle, and stretchy melted mozzarella cheese running through every bite.
   Pro tip: For the best cheese pull, serve them immediately while the mozzarella is still hot and melted.