1 tablespoon white wine vinegar 1â4 cup whole-grain mustard Heat oven to 400 F. Season the chicken with 1â2 teaspoon salt and 1â4 teaspoon pepper. Roll up each cutlet with 1 slice of the ham and 1 slice of the Swiss cheese. Skewer the roulades closed with toothpicks. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the roulades and cook, turning occasionally, until golden brown, 4 to 6 minutes. Transfer the skillet to an oven and roast the roulades until cooked through, 8 to 10 minutes. Meanwhile, in a large bowl, toss the greens and tomatoes with the vinegar, the remaining 2 tablespoons of oil, and 1â4 teaspoon each salt and pepper. Serve with the roulades and mustard.