Alive and Cooking
 

Beef Parmigiana Rolls

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  • 300 g eye fillet beef, cut into strips
  • 6 cherry tomatoes, thinly sliced
  • 100 g fetta cheese
  • Breadcrumbs
  • Flour
  • 2 eggs, whisked 
  • Sunflower oil
  • Salt and pepper

Gently bash the beef strips out flat, place some tomato slices on the beef and a chunk of fetta. Sprinkle with salt and pepper. Roll up, secure with a tooth pick, dip in flour, egg and breadcrumbs, fry until crispy and serve. 

Beef Parmigiana Rolls