Jun 09 2026
Restaurants›Scratch Gourmet Kitchen›Chicken Parmesan Roulade Recipe

Chicken Parmesan Roulade Recipe

Inspired by Scratch Gourmet Kitchen
Time1h
Serves4

Breaded Chicken Roulade, Parmesan Risotto, Heirloom Tomato Ragu, Broccolini

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Ingredients

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For the Chicken Roulade

For the Parmesan Risotto

For the Heirloom Tomato Ragu

For the Broccolini

Method

For the Chicken Roulade

  1. 1

    Prepare the Chicken

    Preheat your oven to 375°F (190°C). Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness.

  2. 2

    Season and Assemble

    Season both sides of the chicken with salt and pepper. Sprinkle grated Parmesan cheese evenly over the chicken, then roll them up tightly.

  3. 3

    Bread the Chicken

    Dredge each roulade in beaten eggs, then coat with breadcrumbs. Place them seam-side down on a baking sheet.

  4. 4

    Bake the Roulade

    Drizzle olive oil over the roulades and bake in the preheated oven for 25-30 minutes, or until golden brown and cooked through.

For the Parmesan Risotto

  1. 5

    Prepare the Broth

    In a saucepan, heat the chicken broth and keep it warm over low heat.

  2. 6

    Sauté Aromatics

    In a large pan, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and sauté for an additional minute.

  3. 7

    Cook the Rice

    Add the Arborio rice to the pan and stir to coat with oil. Pour in the white wine and cook until absorbed.

  4. 8

    Add Broth Gradually

    Add warm chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

  5. 9

    Finish the Risotto

    Stir in grated Parmesan cheese, butter, salt, and black pepper to taste. Keep warm until ready to serve.

For the Heirloom Tomato Ragu

  1. 10

    Sauté Garlic

    In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  2. 11

    Cook Tomatoes

    Add diced heirloom tomatoes to the pan. Cook until the tomatoes break down and create a sauce, about 10-15 minutes.

  3. 12

    Season the Ragu

    Stir in fresh basil, and season with salt and black pepper to taste. Simmer for an additional 5 minutes.

For the Broccolini

  1. 13

    Blanch the Broccolini

    Bring a pot of salted water to a boil. Add the broccolini and cook for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.

  2. 14

    Sauté Broccolini

    In a skillet, heat olive oil over medium heat. Add the blanched broccolini, seasoning with salt and black pepper to taste, and sauté for about 3-4 minutes until heated through.

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