Yearling beef, spring onion and provolone rolls
This delicious dish is from David Lee of Scotts Head, NSW.
Photo: Quentin Jones
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- 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
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.