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Rolls in chuvash
1 serving
Cut the meat into 2 slices per serving, beat, put the chilled butter in the form of carrots on the middle of the slice, wrap with roll, salt, pepper, season in an egg, pan in flour, sauté once more, bake again in white crumbs, deep fry until light golden. Serve the finished rolls with deep fried potatoes, supplemented with pickled or fresh cucumbers, tomatoes, green peas, spring onions and sprigs of parsley or dill.
Cut the meat into 2 slices per serving, beat, put the chilled butter in the form of carrots on the middle of the slice, wrap with roll, salt, pepper, season in an egg, pan in flour, sauté once more, bake again in white crumbs, deep fry until light golden. Serve the finished rolls with deep fried potatoes, supplemented with pickled or fresh cucumbers, tomatoes, green peas, spring onions and sprigs of parsley or dill.
pork - 500 g, butter - 2 tbsp. spoons, eggs - 1 pc., flour - 1 tbsp. spoon, loaf - 100 g, or breadcrumbs - 100 g, potatoes - 8 pcs., fat - 2 tbsp. spoons, green onions to taste, parsley greens to taste, or dill to taste, salt to taste, pepper to taste, vegetable oil - 1.5 l
