Name: Pork rolls
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 6.00 pork schnitzels; 6.00 ham slices; 60.00 ml flour cake; 2.00 eggs large, slighly beaten; 30.00 ml milk; 250.00 ml breadcrumbs chilli flavoured coating crumbs; oil for frying; 250.00 g button mushrooms; 1.00 onion small, finely diced; 2.00 garlic cloves, crushed; 60.00 g butter; 30.00 ml fresh parsley chopped

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Ingredients (12)

6.00	pork — schnitzels
6.00	ham — slices
60.00 ml	flour — cake
2.00	eggs — large, slighly beaten
30.00 ml	milk
250.00 ml	breadcrumbs — chilli flavoured coating crumbs
	oil — for frying

FILLING

250.00 g	button mushrooms
1.00	onion — small, finely diced
2.00	garlic — cloves, crushed
60.00 g	butter
30.00 ml	fresh parsley — chopped

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Method:

1. FILLING: Fry the onions and garlic in the butter until soft. Add the mushrooms and fry until all the liquid has evaporated.
2. Top each schnitzel (2 cm thick) with a ham slice. Spread with mushroom mixture. Starting at short end, roll up each piece and secure with toothpicks.
3. Toss rolls in flour, dip in egg, then coat in chilli coating.
4. Heat oil in a frying pan and fry over a low heat until golden brown and cooked through, about 13 minutes.
5. Drain on absorbent paper. Cut rolls crossways into 1,5 cm thick slices and serve with tagliatelle in a creamy sauce.
Serves 4-6