Meat fingers
Description
The dish is prepared without unnecessary complications. If you're interested, the finished dish can be served.
Instructions
- 1
Step 1
Wash the meat, dry it, and remove any membranes and tendons. Use a lean piece of pork, such as loin, hind leg, or shoulder. Cut into 1-centimeter-thick pieces and thoroughly pound each piece with a mallet. Season the meat with pepper, salt, and any other spices.
- 2
Step 2
Wash and clean the mushrooms. Pour a little odorless vegetable oil into a frying pan and heat it well. Cut the mushrooms into small pieces or slices and fry them in the oil until all the excess moisture has evaporated.
- 3
Step 3
Peel the onion and carrot. Chop the onion with a knife and grate the carrot on a grater. Fry the vegetables separately in a small amount of refined sunflower oil until golden brown.
- 4
Step 4
On one side of a pounded and marinated meat piece, place a portion of prepared mushrooms, onion with carrots, and canned corn. This side should be previously coated with mustard.
- 5
Step 5
Carefully roll each piece of meat into a roll, making sure the filling is in the center. Then secure the edges with toothpicks or tie the rolls with kitchen string. Sear them for five minutes on each side in a clean skillet with vegetable oil.
- 6
Step 6
Place the prepared rolls into a baking dish and pour wine over them. Grate the hard cheese on a coarse grater. Sprinkle the rolls with cheese on top. Put them in an oven preheated to 180 degrees and bake for 40 minutes.