Stuffed pork schnitzel rolls

Name: Stuffed pork schnitzel rolls
Ingredients: 600 g pork leg (5 slices); 5 slices ham; 5 slices Delaco processed cheese; 1 medium onion (5 slices); 1 teaspoon salt; 1/2 teaspoon ground pepper; 50 g flour; 1 egg; 200 ml oil

Meat - Stuffed pork schnitzel rolls by Catalina I. - Recipia

Stuffed pork schnitzel rolls start with thin slices of pork leg, filled with ham, processed cheese and onion, then fried until golden and crisp. The pork rolls stay tender in the middle, with a soft filling, and are served warm. I choose slices of pork leg that are about the same thickness so they cook at a similar rate. Prep: 25 minutes. Cook: 24 minutes. Total time: 49 minutes. Servings: 5. About 440 kcal and 33 g protein per serving.

Ingredients

600 g pork leg (5 slices)
5 slices ham
5 slices Delaco processed cheese
1 medium onion (5 slices)
1 teaspoon salt
1/2 teaspoon ground pepper
50 g flour
1 egg
200 ml oil

Preparation

1. Pat the pork leg slices dry with paper towels and pound them as you would for schnitzel. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of ground pepper over both sides. 2. Put a slice of ham, a slice of processed cheese and a thin slice of onion on each piece of meat. Roll tightly and secure with a toothpick. 3. Coat each roll in 50 g of flour, then dip it in 1 beaten egg. 4. Heat 200 ml of oil in a frying pan and fry the rolls in two batches, for 6 minutes per side. Turn them when the crust is golden and cook until the meat is cooked through.

Notes

Slices of pork leg that are about the same thickness are easier to pound evenly; very thin ones can tear when you roll them. If the ham is salty, you can use less salt on the meat. For an alternative to wheat flour, use 50 g of rice flour; the dish contains dairy and egg. Store the cooked rolls in the fridge for up to 3 days. I serve them with cabbage salad.