A virtuoso performance of a meat dish for a weekend.
To the best of sharp, very satisfying, beautiful on the outside, fantasy – inside. how
addition – a lot of fresh vegetables, herbs, sliced cheese. Chinese cabbage
help maintain your body in a stable manner.
- Veal fillet – 800 g
- Salted Bacon – 300 g
- Cottage cheese – 400 g
- Salt – 1 tsp.
- Ground pepper mixture – 1/2 tsp.
- Parsley – 1 bunch
- Garlic – 10 cloves
- Fresh ginger – 5 cm root
- Refined sunflower oil – 50 ml
- Beijing cabbage – 1 head
How do we cook veal and bacon rolls with filling? All very
just really. We wash the parsley, shake off the water and chop it with a knife.
Peel the garlic and fresh ginger root and chop finely.
We spread the cottage cheese in a bowl, chopped garlic, ginger and
parsley. All mix well.
We wash the veal fillet, dry it with napkins and cut into plates.
We beat off with a kitchen hammer, as for chops.
Sprinkle with salt, ground pepper mixture and spread the curd
up to 1 cm thick.
Cut the salted bacon into thin slices and lay on the curd
We turn the pieces of the beaten filet into rolls and fasten with toothpicks,
so that they do not unfold. It is desirable that the beaten meat is combined under
overlapping toothpicks so that when frying, the curd mass does not fall out in
Fry in warmed refined sunflower oil over medium heat
from all sides to crust.
Preheat the oven to a temperature of 180 degrees. Fried rolls
put in the form and place in the oven for 20 minutes.
We take out the form from the oven with ready rolls with a noble golden
We cover the portioned plates with sheets of Beijing cabbage. Spread on
rolls and remove toothpicks. Here is the beauty we have obtained. Have a nice