Rolled pork cutlets

Rolled pork cutlets with beer or pork braciola easy, fast and creamy, Italian recipe..

Have you ever tried pork cutlets rolls with beer? If you have never tasted them, it’s time to fix it, the recipe is super easy and greedy. I’ve been curious about the recipe for beer rolls for a while now, but since I don’t particularly like this drink, I had always put off this recipe. Then one day I bought some loin to a different recipe, but having some beer close to the deadline, I decided it was the right time to make my beer pork rolls, creamy and stringy.

They were delicious, a delicate and delicious flavor that amazed me and the soft meat seemed to melt in your mouth! Don’t you believe it? I recommend you try them, you will find a recipe save dinner with pork cutlets perfect for a family dinner or a dinner with friends, which will amaze everyone!

Let’s go to the kitchen, I’ll tell you how to prepare them.

This is my facebook fanpage, follow me to stay updated on new recipes!

If you love pork recipes, check out:

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving5
  • CuisineItalian

Ingredients

Rolled pork cutlets, ingredients:

10 slices pork loin
q.s. flour
q.s. olive oil
2 cloves garlic
5 ounces ham
2 ounces provola cheese
1 cup beer (light)
q.s. salt
q.s. black pepper

Tools

Pan
10 Sticks

Steps

Rolled pork cutlets, step by step:

I cooked the beer rolls with the pork loin, but you can also use veal or chicken cutlets. Pass the slices in flour, making sure that it adheres well, fill each slice with ham and cheese and roll into a roll, fix everything with a toothpick and proceed in the same way for all the slices.

Mash two whole cloves of garlic, without peeling them, collect them in a pan with a large amount of oil and sauté. Lay the rolls and brown them well on all sides, so that a golden crust forms.

Remove the garlic cloves and pour the beer, let it evaporate, cook over medium heat and often sprinkle the rolls with the cooking juice that will gradually create, season with salt and pepper.

When a thick and creamy sauce is created on the bottom and the cheese begins to come out of the rolls, we will be ready to bring them to the table and serve them still warm, creamy and stringy.

Consume the rolls just made, they taste better and are soft, of course if they were left, heat them by adding a little of water and bringing to a boil.

Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.

From here you can go back to the Home page to check out new recipes!

5.0 / 5
Thanks for voting!