Mozzarella sandwich roll-ups

Name: Mozzarella sandwich roll-ups
Ingredients: 2 slices milk bread; 10 g butter; 60 g pork loin; 60 g mozzarella; 1 egg; 50 g breadcrumbs; 200 ml oil for frying

Appetizers - Mozzarella sandwich roll-ups by Daiana C. - Recipia

Mozzarella sandwich roll-ups with pork loin are breaded and fried, with soft bread in the middle and a golden crust. When they’re hot, the mozzarella softens inside and the breadcrumbs form a thin crust. I got the idea when I found large, rectangular slices of milk bread at Lidl; we liked them, and I prefer this shape for rolling. Preparation: 15 minutes. Cooking: 10 minutes. Total time: 25 minutes. Serves: 2. Approximately 450 kcal and 22 g protein per serving.

Ingredients

2 slices milk bread
10 g butter
60 g pork loin
60 g mozzarella
1 egg
50 g breadcrumbs
200 ml oil for frying

Preparation

1. Spread the bread slices with butter. Place pork loin and mozzarella sticks on each slice, then roll them up along the long side and cut each roll into three pieces. 2. Beat the egg in a bowl. Dip the pieces in the egg, then coat them in breadcrumbs on all sides. 3. Heat the oil in a deep pan for 4 minutes, until it shimmers on the surface. Fry the rolls in two batches, for 3 minutes each, turning them until golden. Transfer them to paper towels to drain.

Notes

I serve them with a fresh vegetable salad. They keep in the fridge for up to 3 days, but the crust softens; for another meal, I’d fry them just before serving. For a sweet version, put 2 tablespoons of jam or 40 g of cream cheese between the two slices instead of the savory filling. Remove the crusts from toast bread, and larger, thinner slices are easier to roll. Choose a drier mozzarella; fresh mozzarella needs to be drained well. They contain gluten, dairy and eggs.