Pork Rolls in a Pancake Blanket

Give these a try — you'll love them! Even I didn't expect them to be THIS good. This recipe is my own invention, and it came out delicious!!!

Recipe author

Servings:

Pork neck (cut into cutlets)

Egg

Mayonnaise

Prepared mustard

Ketchup (spicy chili ketchup)

Salt

Bell pepper

Carrot

Onion

Pickles

Dill

Parsley

Green onion

Mayonnaise

Ketchup

Cream

100

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 3 g

Fats 60 % 12 g

Carbohydrates 25 % 5 g

143 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Pound the pieces of meat well with a meat mallet. Season with salt, pepper, and your favorite spices.
Step 2:

Make the sauce: mix the mayonnaise with the mustard and hot sauce. (You can easily swap this for adjika, a spicy Georgian pepper-garlic paste.)
Step 3:

Coat the meat pieces generously with this sauce and set them aside to marinate at room temperature.
Step 4:

While the meat marinates, make a few pancakes.
Step 5:

Now for the vegetables: dice the onion and bell pepper small, and grate the carrot on the coarse side of a grater. Sauté in vegetable oil until half-cooked. Grate the pickles the same way and add them to the rest of the vegetables. Cook another 7 minutes over low heat.
Step 6:

Stir the chopped herbs into the vegetables.
Step 7:

Spread the filling over the pork pieces.
Step 8:

Roll the meat up into rolls and secure them with toothpicks.
Step 9:

Dip the rolls in beaten egg and fry on both sides in an oiled skillet until golden brown.
Step 10:

Wrap each roll up snugly in a pancake "blanket" and place it in a baking dish.
Step 11:

Brush the tops with mayonnaise and ketchup, then pour the cream over them.
Step 12:

Cover the dish with foil and bake in an oven preheated to 300°F (150°C) for 50 minutes. Enjoy!