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🍽️ Brioche croccanti al vitello con ripieno fresco di pomodori e coriandolo

332 kcal · 30 min · 4 porzioni

Brioche croccanti al vitello con ripieno fresco di pomodori e coriandolo Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Pound the veal cutlets flat with a meat mallet until they are thin and even.
  2. 2. Finely chop the tomatoes.
  3. 3. Roughly chop the coriander, but save a few small leaves for decoration.
  4. 4. Wash the spring onions and remove the tough ends.
  5. 5. Slice the spring onions into very thin, diagonal rings.
  6. 6. Mix the chopped tomatoes, coarse coriander, and spring onion rings in a bowl.
  7. 7. Take one tablespoon of the vegetable mixture aside and save it for later.
  8. 8. Spread the rest of the vegetable mixture evenly over the flat cutlets.
  9. 9. Season the filling with salt and pepper.
  10. 10. Drizzle some olive oil over the filling.
  11. 11. Roll up the cutlets tightly.
  12. 12. Secure the rolls with toothpicks so they do not open.
  13. 13. Season the outside of the rolls with salt and pepper as well.
  14. 14. Heat olive oil in a frying pan.
  15. 15. Fry the rolls slowly in the hot oil until golden brown on all sides.
  16. 16. Turn the rolls occasionally while frying to ensure even cooking.
  17. 17. Fry the rolls for about eight minutes.
  18. 18. Remove the finished rolls from the pan.
  19. 19. Let the rolls rest for a short time.
  20. 20. Remove the toothpicks from the rolls.
  21. 21. Sprinkle the rolls with the reserved vegetable mixture and the saved coriander leaves.
  22. 22. Serve the veal rolls immediately.

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