Yearling beef, spring onion and provolone rolls

Name: Yearling beef, spring onion and provolone rolls
Cook time: 30 min
Cuisine: Italian
Ingredients: 8 slices yearling round, each about 80g and beaten flat; 8 slices provolone, or other melting cheese; 4 spring onions, trimmed; Salt and pepper; 1 cup plain flour; 3 eggs, beaten; 2 cups breadcrumbs; 100ml extra-virgin olive oil; 50g butter; Wedges of lemon

David Lee

October 18, 2011

Yearling beef, spring onion and provolone rollsQuentin Jones

Time:< 30 mins

This delicious dish is from David Lee of Scotts Head, NSW.

Ingredients

8 slices yearling round, each about 80g and beaten flat
8 slices provolone, or other melting cheese
4 spring onions, trimmed
Salt and pepper
1 cup plain flour
3 eggs, beaten
2 cups breadcrumbs
100ml extra-virgin olive oil
50g butter
Wedges of lemon

Method

Place the beaten yearling slices on a clean work surface.
On each, place a slice of provolone and two or three pieces of spring onion. Sprinkle with salt and pepper and roll up, securing with a strong toothpick along the seam. Dust each roll with flour, dredge in egg and coat with breadcrumbs.
Place the extra-virgin olive oil and butter in a wide frypan on a moderate heat and fry the rolls, turning 90 degrees at a time so they brown all over. Cooking should take about four or five minutes all up. Serve with a salad and wedges of lemon.

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