INGREDIENTS FOR 4 PEOPLE:
  • 1 pack Casa Modena Spianata Romana 80 g
  • 1 kg pork loin (8 slices each approx. 125 g)
  • 30 g Parmesan cheese (freshly grated)
  • 100 g breadcrumbs
  • 30 g cornmeal
  • 40 g wheat flour
  • 3 eggs
  • 600 ml frying oil
  • 100 g washed lettuce (for example, curled lettuce)
  • 40 g cocktail tomatoes
  • olive oil
  • White wine vinegar
  • Salt and pepper

1

1 Lightly pound the loin pieces until flat, sprinkle them with salt, pepper and Parmesan cheese and cover with 1-2 slices of Spianata Romana, depending on the size. Create small involtini (rolls).

2

Put the wheat flour on a plate. Mix breadcrumbs and cornmeal in a shallow bowl. Beat the raw eggs in another bowl.

3

Roll the involtini first in the wheat flour, then in the eggs and finally in the breadcrumb mixture. Heat the frying oil in a pan or a deep pan and fry the involtini until the breading reaches a golden-brown color, then finish cooking in a preheated oven at 160 ° C for 15 minutes.

4

Dress the lettuce and cocktail tomatoes with olive oil, white wine vinegar, mustard seeds, salt and pepper, arrange it with the Involtini on plates and serve.

The recipe was prepared with:

SPIANATA ROMANA 80 G

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