Cut the onion and cook in olive oil until golden. Add a pinch of salt and baking soda for softness.
Cut the chicken fillet into two flat parts
Place between two nylon sheets
Beat well from both sides until soft and thin
Remove the top plastic
Sprinkle with salt and pepper
Cover with slices of bacon
Arrange onions on top
Grate the cheese and cover the onions
Roll tight rolls starting from the broad side as shown in the video
Cut each roll crosswise into 2 parts
In a small salad bowl, beat the egg
Place nut crumbs in another small salad bowl
Deep each roll in the egg, then roll it in nut crumbs until covered
Preheat olive oil in a frying pan. Cook the rolls on all sides over medium heat until golden brown, about 2 minutes each.
Transfer the rolls to a baking dish and sprinkle with horseradish cheese
Bake in a preheated 380-degree oven for 10-15 minutes until done (clear juice should come out when pierced)
Add some salt, pepper and fig vinegar to greens and arrange everything on the serving dish
Chicken roulades are ready!
