Crispy Potato Roulade with Chicken

For the crispy potato roulade with chicken, preheat oven to 240 °C top/bottom heat or 210 °C hot air.

Peel the potatoes and cut into very fine slices (max. 2 mm thick). Line a baking tray with baking paper, sprinkle half of the grated Parmesan evenly thinly on it. Place the potato slices on top in a fan shape, creating a scale pattern. Spread the remaining Parmesan on top and pre-bake in the preheated oven for about 25-30 minutes until crispy.

Wash the leeks, pat dry and cut off the ends. Then cut into fine rings. Melt the butter in a preheated pan and sauté the leeks in it, stirring occasionally. Season with salt, pepper, nutmeg and caraway seeds and set aside.

If necessary, remove the skin from the chicken fillet and cut into the thinnest possible cutlets, beating them a little if necessary.

Let the pre-baked potatoes cool a little. Spread bacon slices and leek evenly on top. Place the chicken cutlets evenly on the dough as well.

Season with salt and pepper and roll up into a tight roll with the help of the baking paper. Place in the middle of the baking paper with the end facing down and bake in the oven at a constant temperature for 25 minutes.

Let the crispy potato roulade with chicken cool for about 5 minutes before cutting.

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