Chicken Rollatini

Cut open chicken rollatini on a plate with salad

This easy chicken rollatini recipe is made with breaded chicken cutlets stuffed with prosciutto and a creamy ricotta filling. So good!


For the breaded chicken cutlets:

  • 1/2 cup olive oil
  • 1 cup breadcrumbs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ cup pecorino cheese, finely grated
  • 1.5lb boneless skinless chicken breasts, ideally 2 large breasts

For the filling:

  • 8 oz ricotta
  • ½ tablespoon olive oil
  • ¼ cup fresh basil, chopped
  • 1 tablespoon lemon zest
  • 4 large slices prosciutto


For the Chicken:

  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
  2. Pour the olive oil into a shallow bowl.
  3. In another shallow bowl, mix the breadcrumbs, sea salt, ground black pepper, and pecorino
  4. With a sharp knife, carefully slice the chicken breasts into cutlets. If you’re not sure how to do this check out the video in the post for this recipe.
  5. One at a time. Place the cutlets between 2 pieces of plastic wrap and pound to ¼ inch thickness using a meat mallet. Aim for even thickness throughout each cutlet.
  6. Dip a cutlet into the olive oil to coat
  7. Dip the cutlet in the breadcrumb mixture to coat and lay it flat on the prepared baking sheet.
  8. Repeat steps 6 and 7 for the rest of the cutlets.

Assemble and Bake:

  1. Mix the ricotta, olive oil, chopped basil, and lemon zest in a medium bowl.
  2. Lay a slice of prosciutto on each breadcrumb-coated cutlet.
  3. On top of the prosciutto, then add a dollop of ricotta filling on one end of the prosciutto. 
  4. Roll each cutlet around the filling and secure it with a toothpick.
  5. Place the rolled chicken cutlets on your prepared baking sheet. Bake in the preheated oven for 30 minutes or until a meat thermometer inserted into the largest piece reads 165 degrees F.
  6. Let rest for 5-10 minutes before serving.


Keywords: chicken rollatini, chicken cutlets recipe, baked chicken cutlets