Fried Chicken Roulade

On any weeknight, you might see a family huddling over plates of braised beef cheeks, a mom feeding hummus to her toddler, or a child munching happily on the remnants of her father’s duck wings.

The Local’s Craig Baker deconstructs the Sunday-dinner staple into a cooking-school final exam dish reminiscent of chicken cordon bleu or rolled meats from Eastern Europe.