1 pork loin
vinaigrette
100 g of prosciutto
1 hard-boiled egg
1 cup of breaded chicken breast soaked in milk
chopped olives
beaten eggs
pancake flour
black pepper, and butter
1 pork loin
vinaigrette
100 g of prosciutto
1 hard-boiled egg
1 cup of breaded chicken breast soaked in milk
chopped olives
beaten eggs
pancake flour
black pepper, and butter
Leave the pork loin to marinate overnight: Prepare the filling as follows: Mix together the hard-boiled egg, chopped olives, sauce, and prosciutto, all very well minced
Add breaded chicken breast to a strainer
Cut the pork loin in half lengthwise, transforming it into a large cutlet
Place the filling in the center and roll up
Secure with toothpicks, very tightly closed
Dredge in flour and beaten eggs (first in eggs)
Bake in the oven with butter pellets on top.
