Pello breast roulade
Instructions
Beat slightly with the spianacarne chicken breast.
Dice is the mortadella that salad and spread over the meat.
Do not add salt because the mortadella already contains enough.
Carefully roll and pass the rolls in flour.
Rub with a little olive oil in a pan and when it is hot, place the rolls.
Let them FRY from all over moderate heat, turning them until they gently so as not to get them open.
When they are golden, pour into the Pan half a glass of dry white wine and let evaporate.
Salt lightly and serve hot.
You can accompany with a side of Zucchini and carrots steamed and seasoned with olive oil, salt and lemon.
Ingredients and dosing for 4 persons
- 4 large slices of chicken breast
- 150 g of mortadella (150 g pieces)
- 4 large leaves of roman salad (lettuce salad or hooded)
- Olive oil
- Salt
- White wine
- 1 handful of flour