Cutlet roll

[Cutlet roll]

Cutlet roll

500 gr mixed minced meat (50:50 pork, beef)
1 medium onion
3-4 cloves of garlic
1 small potato
3 table. spoons of semolina, soaked in 4 tables. spoons of milk
1 egg
salt, pepper, spices, fresh or dry herbs to taste
For filling
1 egg
1 clove of garlic
fresh or dry herbs
125 gr Feta cheese

Grate onion, garlic, potatoes on a fine grater. Add the rest of the ingredients and mix the minced meat thoroughly.
Divide the finished minced meat into three parts.
Beat 1 egg with salt, pepper and a drop of milk. Fry the eggs.
Dry the cheese thoroughly on a paper towel and grate on a coarse grater.
Lightly grease a piece of cling film with vegetable oil. Crush a third of the minced meat into a circle the size of the eggs. Put the eggs on the minced meat, brush with chopped garlic, sprinkle with fresh or dry herbs, seasonings to taste.
Using a foil, roll the minced meat tightly (!) Into a roll, breaded in breadcrumbs.
Spread the remaining two parts into a rectangle. Sprinkle each part with half of the cheese, grated on a coarse grater, roll the minced meat tightly (!) Into a roll, breaded in breadcrumbs.
Fry the prepared rolls in heated vegetable oil on all sides over very low heat.
My grandma served the roll cold, sliced. Thanks to my husband, I tried to eat it hot. Delicious too.

Stellochka, thanks for the delicious Cutlet Roll!



we liked it very much and also very tasty Microwave-dried tomatoes