Description
Juicy and tender rolls with crispy crust. The whole point of filling. The most common filling for meat rolls, as a rule, are either mushrooms or prunes or cheese. I decided to try the sausage. Salami gives a rich, bright, spicy flavor to the dish. The husband was ecstatic! Left a few rolls for Breakfast, so he could not help the night snuck to the fridge and ate them cold)))
Ingredients
-
Pork
600 g
-
Mushrooms
200 g
-
Dutch cheese
100 g
-
Onion
2 piece
-
Salami
100 g
-
Chicken egg
1 piece
-
Bread crumbs
-
Flour
1 Tbsp
-
Spices
Cooking
Slightly frozen pork cut into small thin slices, well to repel. I recommend to marinate in your favorite marinade at least an hour. I marinated lemon juice, soy sauce, mayonnaise, garlic, onion rings, spices (paprika, curry, nutmeg, coriander, oregano)
Finely chop mushrooms and onions, on melted butter fry (to evaporate the juice from the mushrooms, otherwise the rolls will flow)
Thinly slice salami, cheese cut into cubes (approximately 2 by 2 cm, depending on the size of the piece of meat)
A piece of our marinated pork spread 1-2 slices of salami, a teaspoon of roasted mushrooms, cubes of Dutch cheese. Wrap in rolls so that the meat completely covers the filling (we don't want the cheese running out during frying). Cook until the batter in three bowls: 1 - flour, 2 - beaten egg, adding a little milk, a 3 - breadcrumbs.
Warm a pan, pour vegetable oil (a little more). Dip each roll first in the flour, then in egg and in breadcrumbs. Fry the rolls on medium heat on all sides until Golden brown.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.