Chicken Involtini with Tagliatelle and Mascarpone

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	20 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Chicken Involtini with Tagliatelle and Mascarpone

Instructions

Cut off the ends of the beans and cook the beans in boiling salted water for 6 - 7 minutes. Drain, rinse in cold water and allow to drain.
Wash the chicken schnitzel, pat dry and season with salt, pepper and steak seasoning on both sides. Place 4 salami slices and a few beans on each schnitzel, roll up and secure with toothpicks.
Heat oil in a pan. Sear the roulades on all sides. Deglaze with the poultry stock and stew covered for approx. 8 minutes. Remove the roulades and keep warm. Stir the mascarpone into the sauce, bring to the boil and season with salt and pepper. Put the roulades back into the sauce.
Cook the tagliatelle al dente according to the package instructions and serve with the chicken roulades and sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.