- 4 thick slices of pork
- 2 large eggs
- 1 Tb of grated parmesan cheese
- Italian style breadcrumbs (approx. 1 cup)
- salt, black pepper, sweet powdered paprika, spicy powdered paprika to taste
- 2 small bell peppers (red and yellow)
- 4 slices of smoked Gouda
- 1-2 Polish-style dill pickles
- 2 Tb of olive oil for frying
1. Preheat oven to 390 F.
2. Slice the pickles and peppers lengthwise into four fingers. (Remember to remove the seeds from peppers prior to cutting).
3. Place each pork slice between two pieces of plastic wrap and pound evenly until it is very thin. Sprinkle a very little salt, black pepper and spicy powdered paprika. Then put a slice of cheese, one piece of pickle and peppers over center of the meat. Wrap the pork slice around the stuffing and tie or fasten with toothpicks. Repeat with remaining pork slices.
4. In a separate bowl beat up the eggs with a fork and then add some sweet powdered paprika. In the second bowl put one cup of Italian breadcrumbs and mix it with one tb of parmesan grated cheese.
5. Once you have the bowls ready begin to roll your stuffed pork slices first in the beaten eggs mix and then in the breadcrumbs mix.
6. Heat 2 tb of olive oil in a skillet/frying pan over medium-high heat. Brown the pork rolls evenly on all sides. When rolls are finally thoroughly browned and crisp on all sides, transfer them to a skillet. Add 3-4 tb of water at the bottom of the skillet.
7. Place the rolls in oven, cover the top with the aluminum foil, and bake about 40 mins, or until the pork rolls are fork tender.
8. When the rolls are ready remember to remove the toothpicks. Serve with your favorite gravy, mashed potatoes, and salad of your choice (or mizeria).
