Preheating the pan gets the breading crisp within 20 minutes. If you only have regular breadcrumbs, just add 1/2 teaspoon dried oregano and 1/4 teaspoon garlic powder. The timing and ingredient amounts work for small, 2-ounce cutlets. Split larger ones in half: Place each on a cutting board, and place your hand flat on top. Holding a sharp knife parallel to the cutting board, carefully halve using short, swift strokes. Serve roll-ups with a simple green salad.

Jiselle Basile
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Credit: Greg DuPree; Styling: Lindsey Lower

Recipe Summary

Serves 4 (serving size: 2 roll-ups)


Ingredient Checklist


Instructions Checklist
  • Place a rimmed baking sheet in oven, and preheat oven to 500°F. (Do not remove baking sheet while oven preheats.)

  • Place breadcrumbs in a shallow bowl. Brush cutlets with oil; dredge in breadcrumbs.

  • Top each cutlet with 1 piece of ham and 1 1/2 tablespoons cheese. Carefully roll cutlets, starting at the short end; secure with wooden picks.

  • Place roll-ups, seam side down, on preheated baking sheet. Bake in preheated oven 8 minutes. Increase heat to broil; broil until a meat thermometer inserted in thickest portion reads 165°F, 1 to 2 minutes. Sprinkle with parsley.

Nutrition Facts

351 calories; fat 16.2g; saturated fat 6g; mono fat 6.9g; poly fat 0.8g; protein 39g; carbohydrates 12g; fiber 1g; cholesterol 108mg; iron 3mg; sodium 560mg; calcium 191mg; sugars 2g; added sugar 2g.