Yearling beef, spring onion and provolone rolls

all details

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

Yearling beef, spring onion and provolone rolls
Photo: Quentin Jones

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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  • Main Ingredients - Beef
  • Cuisine - Italian

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