Russian pork escalopes stuffed with ham (Eskalop s vetchinoi)
September 1st, 2009 by driver
4 pork escalopes
4 slices lean ham
50 g oil
Salt and pepper, to taste
Batter:
2 eggs
2 tablespoons milk
50 g flour
Bash the meat, rub in salt and place a slice of ham on each piece. Prepare batter from beaten egg, milk and flour. Fold the cutlets, fix edges with a skewer and dip in thick batter. Fry in very hot on both sides.
Serve immediately with mashed potatoes.
