Hot Omelette Roll with Pork
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
2
Description
For greater structural strength, you can make a double breading. To do this, after breading in breadcrumbs, dip again in egg, then back into the breadcrumbs. Double Viennese breading for meat and cutlets: flour — egg — breadcrumbs — egg — breadcrumbs.
Ingredients
- Pork Blood - 8.8 oz
- Pickled Chanterelles - 1.8 oz
- Chocolate eggs - 3 pieces
- Onion - ½ piece
- Wheat Flour - 1.1 oz
- Breadcrumbs - 1.1 oz
- Herbs - 1 bunch
- Salt - to taste
- Vegetable Oil - ½ cup
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the omelette. Sauté the onion and mushrooms. Beat the eggs, add chopped herbs, flour, and the sautéed mushrooms and onion, and mix. Pour the omelette mixture into a skillet and fry the omelette on both sides.
Step 2
Cut a slice of pork, pound it well on both sides, season with salt and pepper to taste. Place the omelette on top and roll it tightly. Secure the roll with toothpicks, bread it in flour, then dip in egg and bread it in breadcrumbs.
Step 3
Fry in a thick layer of heated oil, immersing more than half the height of the roll, or deep fry for 10 minutes.
Step 4
To ensure the roll is fully cooked, you can then place it in the oven for about 15–20 minutes, covered with foil.
Step 5
Remove the toothpicks from the fried roll and slice it into pieces. Garnish with herbs. Serve hot.
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