Italian
Meat Rolls
by Manu Food · 60K subscribers on YouTube
Crispy on the outside, cheesy and stringy on the inside. These meat rolls are filled with pancetta, mozzarella, and sun-dried tomatoes, then double-breaded and fried until golden. A simple yet explosive flavor bomb.
- Difficulty
- medium
Ingredients
10 items- Fette di Lonza di Maialepounded thin
- Pancettathin slices
- Fior di Latte o Formaggio Filantemozzarella or similar melting cheese
- Dried Tomatoes in Oildrained and chopped if large
- Eggbeaten with salt
- Grated Breadmix with panko
- PankoJapanese breadcrumbs
- Saltto taste
- Pepperto taste
- Frying Oilfor frying, heat to 170°C
Method
- Pound the pork loin slices with a meat mallet until thin and tender.
- Season each slice with salt and pepper.
- Place a slice of pancetta, some cheese (fior di latte or similar), and a few sun-dried tomatoes on each slice.
- Roll the meat tightly and secure with toothpicks.
- Beat the eggs with a pinch of salt.
- Mix breadcrumbs and panko in a shallow dish.
- Dip each roll first in the egg, then in the breadcrumb mixture, pressing lightly to adhere.
- Repeat the egg and breadcrumb coating for a thicker crunch.
- Heat oil to 170°C (340°F).
- Fry the rolls in batches until deep golden brown all over, about 4-5 minutes.
- Drain on paper towels, remove toothpicks, and serve hot.
