Usuba
Meat and Mushroom Omelet Roll
A juicy meat dish with an omelet filling and mushrooms. The roulade is breaded and fried until crispy, then finished in the oven. Served hot, sliced into portions.
- Total
- 60 min
- Standard serving
- 377 g
Ingredients
Total 10
Instructions
- 1
Step 1
Fry the sliced onions and mushrooms in a pan until soft.
Break the eggs into a bowl, add chopped herbs, flour, fried mushrooms with onions, salt and pepper. Mix well.
Pour the omelet mixture onto a heated skillet and fry on both sides until done.
- 2
Step 2
Cut a slice of pork and pound it well on both sides with a mallet.
Salt and pepper the meat to taste.
Place the omelet on the meat and roll it tightly into a roll.
Secure the roll with toothpicks so it doesn't unroll during frying.
- 3
Step 3
Coat the roll in flour, then dip in egg and coat in breadcrumbs.
For extra crispiness, repeat the process: coat again in egg and dredge in breadcrumbs.
- 4
Step 4
Heat the vegetable oil in a deep pan or deep fryer.
Fry the roll in a thick layer of oil, submerging it more than halfway, for 10 minutes until golden brown.
- 5
Step 5
Transfer the roll to a baking sheet, cover with foil, and place in the oven for 15–20 minutes at 180 °C until fully cooked.
- 6
Step 6
Remove toothpicks from the finished roll.
Cut the roll into portion pieces.
Garnish with herbs and serve hot.
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