THE Recipe with Mala Kuhna: Crispy chicken roulade, spinach, and fried egg


What do chicken, spinach, and eggs have in common? One answer is we can find them in a lot of fitness dieting plans. Unfortunately, this kind of dishes can often be boring and bland.

Luckily we can easily solve this issue. I know breaded chicken rolls aren’t exactly “low carb”, but if you are willing to cheat a little or find an alternative for the “breading”, you will be rewarded with an extraordinary dish, rich in taste, texture, and appearance. And at the end of the day, our eyes play a big part in tasting food, right?

For the chicken roulade, we used chicken breasts, which we stuffed with gorgonzola and fresh spinach. For the sauce, we used fresh spinach, garlic, and sour cream. And for the egg, we used a chicken egg. That’s all there is to it!

Jokes aside…

Cut the chicken into a single fillet as thin as possible. Don’t worry if it’s not perfect. Any holes in the chicken won’t matter when we roll it up later. Season it with salt, add the gorgonzola, and a fistful of fresh spinach. Roll it up in stretch foil as tight as possible. Put it in the freezer for about half an hour or just long enough that it turns solid. This step will ensure, it will stay together when we bread it and deep-fry it.

Remove the foil, roll it in flour, eggs, breadcrumbs and then deep-fry until golden brown.

For the spinach sauce, first, put some chopped garlic in a hot pan for a couple of seconds. Then add fresh spinach leaves and a tablespoon of sour cream. Season with salt and freshly ground pepper.


  • Chicken breasts
  • Fresh spinach
  • Gorgonzola cheese / or any other cheese
  • Salt
  • Pepper
  • Flour
  • Breadcrumbs
  • Egg
  • Sour cream
  • Garlic
  • Butter or oil

For more detailed instructions, watch the video below.