An original variation on how you can combine two completely different dishes. With such a treat, no doubt, you can pleasantly surprise not only the household, but also the expected guests.
Ingredients:
- chicken egg - 3 pcs;
- milk - 50 ml;
- pork pulp - 400 g;
- fresh champignons - 100 g;
- flour - 100 g;
- olive oil;
- salt to taste;
- pepper to taste;
- spices to taste.
Preparation:
- Rinse the champignons thoroughly and peel if necessary. Cut into large wedges or cubes. Put in a preheated pan with oil, fry a little, add salt.
- Wash the chicken eggs, break into a container, pour the milk there, beat well with a fork, or a mixer. Pour the egg liquid into the pan with the mushrooms. Darken the omelet over low heat. In no case should it be mixed, whole layers go into the rolls.
- Pre-cut the meat into small layers 1, 5–2 cm high, beat off slightly with a meat hammer, add a little salt and pepper to your liking. Allow to rest in a bowl and soak in juices.
- Cut the omelet into wide slices. Put chopped greens in the middle of each piece. Further, the omelet should be carefully wrapped in a roll, it is advisable to try not to break it, so the appearance of the dish will be more concise.
- Wrap the egg rolls in the same way with the beaten pieces of meat. If necessary, fasten the beaters with toothpicks or clean thread.
- For breading, beat eggs with salt in advance, and add flour in another container. To begin with, roll the workpiece in flour, and then in eggs. In order for the crust to be airy, it is recommended to do the rolling operation 4–5 times.
- Fry in a large amount of heated oil.
- Put the finished dish on a napkin to drain excess fat and sprinkle with grated cheese until it cools down.
