digest
Short Summary
Main recommendation: Make Jamie Geller's easy stuffed chicken pastrami rolls, using thin chicken cutlets coated with Italian dressing and seasoned breadcrumbs, rolled around sliced pastrami and baked rather than fried. The rolls come out juicy, golden, and crispy, and the dish is presented as a family and guest favorite that works well for a "man dish" or "boy dish." The host also suggests the same Italian dressing can be used in other ways, such as on a salad.
Key Points
- The chicken is started with a dressing-based binder: shaken La Hoya Italian dressing is poured over the cutlets, which helps the breadcrumbs stick and adds robust flavor.
- Pre-seasoned breadcrumbs are used for convenience, with panko, cornflake crumbs, Rice Krispies crumbs, or matzah suggested as alternatives.
- The filling is extra-thin sliced pastrami, optionally paired with julienned zucchini, carrots, and red pepper, or broccoli spears or asparagus laid side by side so they stick out the ends.
- The rolls are placed seam side down and kept tight, so toothpicks are not needed.
- Baking, not frying, is used, with a light cooking-spray finish to add crunch.
Details Worth Noting
- Concrete instructions:
- Buy thin or extra-thin chicken cutlets; if unavailable, butterfly the chicken yourself by removing the tenderloin and pounding it thin, or use a thicker cutlet and cook it a bit longer.
- Shake the Italian dressing, then pour it over the chicken to act as the binder.
- Press one side of each cutlet gently into seasoned breadcrumbs so they adhere well.
- Place pastrami (and any vegetables or asparagus) in the middle of the breadcrumb side.
- Roll it up like a jelly roll with the breadcrumb side facing in as you go, and set it seam side down.
- Add more breadcrumbs on top, drizzle remaining dressing over the rolls, and lightly spray with canola oil cooking spray.
- Bake at 375°F, checking after about 10 to 15 minutes since these are super thin (she first mentions 15 to 20 minutes for thin cutlets, then corrects to 10 to 15 minutes); avoid overcooking the white meat so it stays juicy.
- Serve warm; the host notes the rolls are good hot.
- Corned beef strips are a suggested alternative to pastrami, and smoked meat is mentioned as another option; turkey is possible but gives less color contrast.
- Pre-cut cutlets are described as convenient, though Jamie notes they're more expensive; she mentions a Queens butcher shop that will butterfly, cube, or grind chicken to order, while her guest questions whether it's worth the drive for the savings.
Bottom Line
This is a simple, flavorful baked chicken dish that uses shortcuts like pre-thinned cutlets and seasoned breadcrumbs, and it can be adapted with different fillings and meats.
