Mushroom rolls with endive salad and Bonduelle vegetables

Name: Mushroom rolls with endive salad and Bonduelle vegetables
Ingredients: -3 pork fillets -1/2 teaspoon salt -1/2 teaspoon ground pepper -1 teaspoon thyme -1 egg -2 tablespoons flour -1/2 teaspoon salt -oil for frying -2 tablespoons grated cheese for

Meat - Mushroom rolls with endive salad and Bonduelle vegetables by Vicentia H. - Recipia

When I want to cook something quick, but tasty and with simple ingredients, I often stop at pork tenderloin rolls with a salad of endives and vegetables. I have made this recipe many times, especially when I need a meal that satisfies without too much effort. I like that there are no complicated steps, and everything comes together in a reasonable time, even after a long day. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking time: 20-25 minutes Servings: 3 Difficulty: easy to medium Recipe type: main dish, lunch or dinner Ingredients 3 pork fillets (tenderloin) 1/2 teaspoon salt 1/2 teaspoon ground pepper 1 teaspoon thyme 1 egg 2 tablespoons flour 1/2 teaspoon salt (for the egg mixture) oil for frying 2 tablespoons grated cheese Salad: 1 endive 3 tablespoons Bonduelle corn a handful of olives 1 tablespoon olive oil a pinch of salt juice of a quarter lemon Preparation method 1. Pound the pork fillets one by one with a meat mallet until they are as thin as possible, but without tearing them. It's important for them to be thin so they cook quickly and can be rolled easily. 2. Season each piece of meat on both sides with salt, pepper, and thyme. Don't use too much salt, considering we will add some to the egg mixture as well. 3. To prepare the crust, beat the egg in a separate bowl with 1/2 teaspoon of salt, then mix in the two tablespoons of flour. It will form a fairly thick mixture that adheres well to the meat. 4. Dip each slice of meat into this egg and flour mixture, ensuring it is coated on both sides. 5. Roll each slice as tightly as possible, secure the roll with a toothpick, and set aside on a plate. 6. Heat the oil in a deeper pan (not too much, but enough to cover at least half of the roll) and fry the rolls on all sides over medium heat until they are golden brown and the meat is fully cooked. Turn them carefully so they don't come apart; the toothpick helps maintain their shape. 7. As soon as they are done, remove them to a plate lined with paper towels, then sprinkle grated cheese over them while they are hot so it melts slightly. 8. For the salad, cut the endive into suitable pieces and place it in a bowl. Add the drained corn and olives. Drizzle everything with olive oil, salt to taste, and lemon juice. Just a simple mix, nothing complicated. 9. Serve the rolls hot, alongside the endive and vegetable salad. Why I make this recipe often It helps me when I want something filling and don't feel like spending much time in the kitchen. It can be made on an ordinary day, not just for special occasions. I usually have the ingredients at home, and the rolls come out just as well every time, without surprises. Tips and variations Tips Don't pound the meat too hard, just enough to make it thinner. If the egg and flour mixture is too thick, dilute it with a little water. Don't leave the rolls in the pan too long, or they will become dry. Put the grated cheese on immediately after removing them so it melts a little. Substitutions If you don't have tenderloin, you can use other lean cuts of pork, sliced thinly. The egg can be replaced with two tablespoons of milk and flour if you don't have an egg at home (the crust won't be as cohesive). For cheese, any hard cheese that can be grated will work. Variations The rolls can also be made in the oven, on baking paper, at 180 degrees, if you want to avoid frying. You can also add tomatoes, peppers, or cucumbers to the salad if you want more vegetables. If you don't have endive, you can use any kind of green salad. Serving ideas I usually place them on a large plate, with the salad alongside. They are also good with a simple puree if you don't want salad. They can work as an appetizer at a multi-course meal, sliced. Frequently asked questions 1. Can the rolls be made in advance and fried later? Yes, you can roll them and leave them in the fridge for a few hours, covered. Fry them before serving. 2. What kind of olives are used in the salad? Any kind of pitted olives, black or green, depending on preference. 3. Is grated cheese mandatory? It's not essential, but it adds flavor. It can be omitted if you don't have it or don't want it. 4. How do I check if the rolls are cooked in the middle? If the fillets are thin and the heat isn't too high, the rolls should be done in 7-8 minutes. If you're unsure, cut one in half to see if it's no longer pink inside. 5. Can they be made with chicken breast? Yes, but the taste and texture will be different. The chicken breast should be pounded just as thin and cooked carefully to avoid drying out. Nutritional values (estimates) A serving of rolls with salad (without excessive frying and with moderate cheese) has about 400-450 kcal. Proteins mainly come from meat and egg (about 35 g per serving), fats depend on how much oil is absorbed (about 20-25 g in a regular frying), while carbohydrates remain low (from flour, corn, and vegetables, approximately 15-18 g per serving). Values may vary depending on how much oil remains on the meat and how much cheese is actually used. Storage and reheating The rolls don't store very well, but if there are leftovers, they can be kept in the fridge for 1-2 days, covered. For reheating, the oven or pan works best, not the microwave, to avoid softening the crust. The endive salad should be made fresh; I don't recommend letting it sit, as it will wilt and change flavor.

Mushroom rolls with endive salad and Bonduelle vegetables

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