Chicken roll with omelette
4 servings
45 minutes
Chicken roll with omelet is a refined dish of European cuisine that combines tender chicken meat and an airy omelet infused with the aromas of cheese and spices. Its origin is linked to culinary traditions where the combination of simple ingredients transforms into a masterpiece. First, an omelet with semolina is prepared, giving it softness; then the filling is mixed with sautéed onions, revealing a richness of flavor. The baked roll acquires a golden crust and retains juiciness and rich aroma after baking in foil. This dish is perfect for both festive tables and cozy home dinners, and its versatility allows enjoyment both hot and cold.
1
Omelet: eggs, mayonnaise, cheese (grated), put semolina in a bowl. Mix until smooth. Let the semolina swell a little, while preparing the filling.
- Chicken egg: 3 pieces
- Grated hard cheese: 100 g
- Mayonnaise: 100 g
- Semolina: 1 tablespoon
2
Filling: ratio of meat to onion (to taste). I suggest 3 small onions for 500 grams of minced meat.
- Minced chicken: 350 g
- Onion: 2 pieces
3
Chop the onion and sauté in vegetable oil until translucent.
- Vegetable oil: 5 tablespoon
4
Then put it in a blender and blend.
5
Combine the minced meat, onion, salt, and pepper. Mix well.
- Salt: 0 g
- Ground black pepper: 0 g
6
Line the baking tray with paper and grease it with vegetable oil. Pour in the batter. Bake at 180 degrees until slightly browned. Remove the paper. Roll it into a roll. Wrap the roll in foil.
- Vegetable oil: 5 tablespoon
7
Bake at 180 degrees for 40 minutes. Let it cool in foil to absorb all the juices that have leaked.
8
Slice it and you can eat it hot or cold.