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🍽️ Pesto Feta Roulades

823 kcal · 30 min · 4 servings

Pesto Feta Roulades Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat under cold water and pat it completely dry with a kitchen towel.
  2. 2. Pound the meat flat with a meat mallet until it has an even thickness.
  3. 3. Drain the tomatoes and catch the oil in a small container.
  4. 4. Place the drained tomatoes, pine nuts, peeled garlic clove, and Parmesan into a blender.
  5. 5. Blend the ingredients finely until a creamy mixture forms.
  6. 6. Add the reserved tomato oil gradually until the pesto has a spreadable consistency.
  7. 7. Season the pesto to taste with salt and pepper.
  8. 8. Lay the roulade slices flat on your work surface.
  9. 9. Spread the prepared pesto evenly over each slice.
  10. 10. Sprinkle the crumbled feta cheese evenly over the pesto.
  11. 11. Fold the short sides of the meat slice inward.
  12. 12. Roll the meat tightly starting from the long side.
  13. 13. Secure the roulade with toothpicks to prevent it from unrolling.
  14. 14. Coat the roulades briefly in flour, shaking off any excess powder.
  15. 15. Dip the floured roulades into the beaten eggs so they are completely covered.
  16. 16. Finally, roll the roulades in the breadcrumbs until they are covered all around.
  17. 17. Heat ghee (clarified butter) in a large frying pan over medium-high heat.
  18. 18. Fry the roulades all around for about 5 to 6 minutes until golden brown.
  19. 19. Baste the roulades by spooning fat from the pan over them repeatedly.
  20. 20. Turn the roulades regularly to ensure even browning.
  21. 21. Remove the roulades from the pan and let them drain on kitchen paper.
  22. 22. Carefully remove the toothpicks from the roulades.
  23. 23. Serve the roulades hot.
  24. 24. Serve potatoes and salad on the side according to your preference.

Nutrition per serving