- broth - 50 milliliters
- Pepper and salt - - To taste
- Dry white wine - 50 milliliters
- Vegetable oil - 50 milliliters
- Pork - 1 Kilogram
- Flour - 4 Art. spoons
- Garlic - 4 Teeth
- Chicken Egg - 4 pieces
- bunch Dill - 1 piece
- Cheese - 150 Grams
1. It is best to choose pork (bone or neck), it is good if the meat has a thin layer of fat. Cut the meat into thin plates, about one centimeter thick. On both sides we beat the meat with a wooden hammer. 2. We will well salted meat, peppered, rubbed with pre-squeezed garlic, then sprinkle it with white dry wine. A piece of cheese, about one centimeter thick, and a little shorter than a piece of meat, put on meat, and add the sprigs of dill. 3. Roll meat with rolls, press the edges quite tightly. Whisk eggs with pepper and salt. In flour, we roll the roll, dip it into the egg mixture, repeat the procedure, the layer of batter should not allow the cheese to flow. 4. Lightly fry rolls in preheated vegetable oil, the fire must be strong, the clay forms a ruddy crust. On the baking sheet we put fried rolls, add broth. 5. Warm up the oven, put a baking sheet in it, and with a temperature of one hundred and sixty degrees, bake for about thirty minutes. Then we take it out. The dish is ready.
Servings: 8