Mosaic Meat Rolls

How to prepare mosaic meat rolls

1. Hard boil 4 eggs, then peel them and cut into quarters. Boil the carrot and cut into 1/2 cm thick slices. Cut the cheese into 1/2 cm thick slices. Cut the pickled cucumbers into lengthwise slices.
2. Pound the pork slices with a meat mallet until they are thin like for schnitzel. Season them with salt and black pepper.
3. On each slice, arrange pickled cucumber slices, carrots, cheese and eggs, so they cover the slice across its width (see picture 4). Roll the meat around the filling.
4. Put separately, in deep plates: flour, 2 eggs beaten with salt and pepper, and breadcrumbs.
5. Pass each roll through flour, then through beaten egg and finally through breadcrumbs.
7. Heat 2 cm of oil well in a wide pan. When the oil is hot, turn the heat to lower.
8. Fry the rolls in oil until they brown on all surfaces.
9. Remove the rolls onto paper towels.
10. They are good warm or cold. Cold, they slice very easily and look nice on the appetizer platter.

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