How to make stuffed loin rolls, recipe with parmesan cheese filling, breadcrumbs, sage and thyme, including cooking in a pan.
Ingredients for 4 portions
- 3 sage leaves
- 2 sprigs of thyme
- 50 gr white flour
- 600 g loin slices
- 5 dl of milk
- 100 gr parmesan cheese
- 1 tablespoon of breadcrumbs
- 20 gr butter
- 5 tablespoons dry white wine
- salt
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
How to make loin rolls stuffed in a pan
Make the loin slices thinner using the meat tenderizer and salt enough on both sides.
Grate the Parmesan cheese and mix it with the breadcrumbs and chopped sage and thyme, then sprinkle the loin slices with this mixture, excluding the edges.
Fold the edges of the long side of the slices a little bit, then roll them up and tie the roll with a round of net.
Use this system to prepare all the rolls, then flour them and brown them in melted butter in a saucepan to size, that is large enough but not more than necessary.
As soon as the rolls are golden brown, pour in the wine and let it evaporate.
Pour over the milk mixed with a deciliter of water and heated, then bring to a boil and then continue to cook for about 20 minutes with the flame at minimum, often checking the cooking.
Once cooked, drain the rolls and blend the cooking juices, making it slightly thicken.
Finally serve the hot and wet rolls with their delicious sauce.
