Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.
I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.
Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.
- 1.8 lb – 2lb country style pork ribs boneless – for about 12 cutlets
- 3-4 small pickled cucumbers (salt pickles are better, vinegar pickles will do)
- 2 tablespoons of mustard
- 1.5 cups of plain bread crumbs
- 2 eggs
- Ground black pepper to taste
- Salt to taste
- Enough oil for deep frying
How to prepare, step-by-step:
- Prepare ingredients:
- Crack both eggs into a bowl and beat them up lightly with a bit of salt and ground black pepper; pour breadcrumbs into another bowl:
- Slice pickles into pieces which can be easily wrapped into the meat. I had short pickles so I sliced each in 4 pieces lengthwise:
- Cut meat into cutlets, about 3/4 of inch thick:
- Using meat tenderizer and food wrap folded in 2-3 layers flatten each cutlet up:
- Now let’s roll the rolls up:
- Repeat the procedure for all pieces of meat you’ve prepared.
- Pour oil enough for deep frying into a deep dish and warm it up on a medium heat (or use a deep frier if you have one). Dip each pork roll into the egg mix first:
- Then cover it completely with breadcrumbs:
- Move to the oil for frying, until golden brown outside and fully cooked inside:
- If amount of oil you use isn’t enough to cover the roll completely up, you will need to turn it to another side to ensure even cooking:
- Repeat frying procedure for all pork rolls, move cooked rolls to a plate laid with paper towels to remove excess of oil. It is important to cook pork all the way through. So, if you are not sure your rolls are cooked all the way through (or if you rolled meat in several layers), move cooked rolls to a baking pan and put pan into the oven warmed up to 350F for 10-15 mins more to be on a save side:
- Serve pork and pickle rolls for dinner, they can be reheated easily for lunch as well: