Fried chicken rolls with fruit and vegetable sauces

Name: Fried chicken rolls with fruit and vegetable sauces
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Sliced chicken breast 0.7 lb; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Dill 1 tuft; Eggs 3; Breadcrumbs 1.7 cups; Potatoes (2 medium) 7 oz; Thyme to taste; Fine salt to taste; Extra virgin olive oil to taste; Raspberries 1.6 cups; Water 1.8 oz; Lemons ½; Ambrosia apple (1 medium apple) 7 oz; Water 0.7 cup; Lemons ½; Spinach 3.3 cups; Water 1 oz; Fine salt to taste; Precooked beets ½ cup; Water 1.8 oz; Fine salt to taste

Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

So, here's the deal: this dish totally brings a fresh twist to Italian cuisine with fried chicken rolls that get a fun upgrade. Really. Thanks to double breading, the outside is super crispy while the inside stays tender and juicy. Can't go wrong. These aren't your basic chicken rolls, oh no—this Italian version is all about mixing it up with a variety of fruit sauces and vegetable sauces. Raspberry, apple, spinach, and beetroot might sound a bit wild, but together they create this cool mix of sweet, tangy, and earthy flavors that just works. Pretty much. It's the kind of food that fits in at a special dinner when you want something that stands out, yet it's casual enough for a weekend meal. Double breading, popular in northern Italy, makes these rolls so golden and satisfying every time you take a bite.

And listen, all those homemade dipping sauces are where things really get interesting. Folks in different Italian regions like to play around with whatever fruit or veggie is in season, so you might find versions with everything from moist apple puree to tangy beetroot blends. And here's the thing, the mix of sweet and savory sauces gives these fried chicken rolls an edge over the usual because you get a little bit of everything on your plate. Some people love piling on a thick raspberry sauce for that punch of sweet flavor, while others go for the lighter, fresh taste of spinach. It's like having a bunch of little adventures in one meal. For sure. Every bite feels new, and it's tough not to go back for another round. Seriously good.

This is one of those dishes where you can have fun trying out different combos, and it always feels a little special no matter when you serve it. Whether you're into classic Italian flavors or just want a break from the usual, these fried chicken rolls with their mix of fruity and veggie sauces are bound to be a hit. Next time you're looking to spice up your dinner game, give this a shot—it's sure to impress! No question.

INGREDIENTS

for the chicken rolls: Sliced chicken breast 0.7 lb (300 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Dill 1 tuft; Eggs 3; Breadcrumbs 1.7 cups (200 g)

for the potatoes: Potatoes 7 oz (200 g) - (2 medium); Thyme to taste; Fine salt to taste; Extra virgin olive oil to taste

for the raspberry sauce: Raspberries 1.6 cups (200 g); Water 1.8 oz (50 g); Lemons ½

for the apple sauce: Ambrosia apple 7 oz (200 g) - (1 medium apple); Water 0.7 cup (150 g); Lemons ½

for the spinach sauce: Spinach 3.3 cups (100 g); Water 1 oz (30 g); Fine salt to taste

for the beet sauce: Precooked beets ½ cup (100 g); Water 1.8 oz (50 g); Fine salt to taste

Preparation

How to prepare Fried chicken rolls with fruit and vegetable sauces

To prepare the fried chicken rolls with fruit and vegetable sauces, first cut the chicken breast into pieces 1. Sauté them in a nonstick skillet 2 for about ten minutes, seasoning with salt and pepper. Cook the chicken until done, then transfer the pieces to a food processor 3.

Add the dill and blend well, then add the cream 5 and continue blending until you obtain a creamy, homogeneous mixture 6.

Using plastic wrap, form cylinders by rolling about 3.5 oz of the mixture in each one 7, tighten well, tie a knot on both ends 8, place them on a tray 9 and put them in the freezer for at least 1 hour (this step will help firm up the mixture so it's easier to bread).

In the meantime prepare the various sauces. Start with the raspberry one. Put the raspberries in a small saucepan, add the lemon juice 10 and the water. Cook over medium heat for about 5 minutes, stirring often 11 until they break down. At this point blend with an immersion blender 12.

Strain the sauce through a sieve 13, then set it aside 14. Now prepare the apple sauces: wash the apples, remove the cores and cut them into cubes 15.

Add the lemon juice 16 and half of the water called for 17. Then cook them until they become soft 18, which will take about 10 minutes.

Add the remaining water 19 and blend the apples 20. You should obtain a creamy consistency 21; set aside.

Blanch the spinach in salted water 22 for a few seconds. Drain and transfer them to ice water 23. Drain again, place in a tall, narrow container and add the water 34.

Blend with an immersion blender 25, adjust the salt 26 and the spinach sauce is ready as well 27.

Prepare the last sauce. Place the beetroot in a tall, narrow container, add the water 28, the salt 29 and blend with an immersion blender 30. Set this one aside too.

Move on to the potatoes. Peel them 31 and wash. Slice them thinly with a mandoline slicer to achieve a thickness of about 1/16 inch (a couple of mm) 32. Make 4 towers of 10 slices each and place them on a baking sheet lined with parchment paper 33.

Season them with salt, oil 34 and thyme 35. Bake in a conventional oven preheated to 392°F for 30 minutes. Meanwhile prepare the ingredients for breading the chicken rolls. Put the breadcrumbs in one bowl and the beaten eggs in another 36. A few minutes before the potatoes are done you can start heating the oil, which should reach a temperature of 338–356°F.

While the oil heats, bread the rolls. Dip them first in the egg 37, then in the breadcrumbs, then again in the egg and finally again in the breadcrumbs 39 to make a double breading.

As soon as the oil has reached the correct temperature, immerse the first chicken cylinder 40. Fry until nicely golden; then drain 41 on a sheet of paper towel. Cut each cylinder into 3 rolls 42.

Also remove the now-cooked potatoes from the oven 43, then plate. Use the fruit and vegetable sauces to decorate the plate 44, then place the chicken rolls on top and garnish with sprigs of dill 45.