Breaded baked pork leg rolls

Name: Breaded baked pork leg rolls
Ingredients: 900 g pork leg (6 slices); 2 eggs; 100 g breadcrumbs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 medium gogosar pepper; a Romanian sweet pepper (150 g); 150 g semi-hard cheese; 2 pickled cucumbers (100 g); 150 g ham

Meat - Breaded baked pork leg rolls by Ludovica D. - Recipia

Breaded baked pork leg rolls start with thin pounded slices, then get coated in breadcrumbs and filled with ham, semi-hard cheese and pickles. The breadcrumbs brown in the oven, and when you cut into the rolls, you can see strips of pepper and cucumber in the middle. I leave the slices about 7 mm thick after pounding them, so I can roll them without tearing. Preparation: 25 minutes. Cooking: 25 minutes. Total time: 50 minutes. Servings: 6. Approximately 440 kcal and 47 g protein per serving.

Ingredients

900 g pork leg (6 slices)
2 eggs
100 g breadcrumbs
1 teaspoon salt
1/2 teaspoon ground pepper
1 medium gogosar pepper
a Romanian sweet pepper (150 g)
150 g semi-hard cheese
2 pickled cucumbers (100 g)
150 g ham

Preparation

1. Pound the 6 pork leg slices until they are thin and evenly thick. 2. Beat the 2 eggs until frothy in one bowl and put the breadcrumbs in another. Cut the gogosar pepper, pickled cucumbers, semi-hard cheese and ham into strips. 3. Dip each slice in the egg, then coat it in breadcrumbs. Sprinkle with 1 teaspoon salt and 1/2 teaspoon ground pepper. 4. Arrange strips of gogosar pepper, pickled cucumber, semi-hard cheese and ham on each slice. Roll up the meat and secure the ends with toothpicks. 5. Heat the oven to 200°C. Arrange the rolls on a baking tray lined with parchment paper and bake for 25 minutes, until browned and the meat is cooked through.

Notes

Store in the refrigerator for up to 3 days in a lidded container, and when serving, heat them until hot in the middle. Choose pork slices that are similar in thickness; very thin ones can tear when you pound them, while thicker ones may need more time in the oven. Pat the pickled cucumbers dry after draining them, so the moisture doesn't soften the crust around the filling. If the breadcrumbs come off while you're rolling the meat, it's often because the meat is wet, so press them on gently before adding the filling. I serve these with cabbage salad or baked potatoes. For a gluten-free version, use 100 g gluten-free breadcrumbs; the semi-hard cheese can be replaced with the same amount of aged cheese that melts. Contains gluten, eggs and dairy.