Rolled Omelet Cutlet
Rolled Omelet Cutlet
How to Make Delicious Rolled Omelet Cutlets
Today, we’re making something truly special: a Rolled Omelet Cutlet, a recipe shared by my husband! This dish offers a unique texture with a crispy exterior and a tender, flavorful interior, perfect for a satisfying meal or an impressive appetizer.
Main Ingredients- Spam (20g, finely minced)
- Green onion (10g, finely chopped)
- Onion (30g, finely chopped)
- Carrot (10g, finely chopped)
- Panko breadcrumbs (mixed with dried parsley for extra flavor and color)
- Eggs (4 large)
Seasoning- Salt (2 tsp, for the egg mixture)
- Salt (2 tsp, for the egg mixture)
Cooking Instructions
Step 1
First, let’s prepare the flavorful additions for our cutlet. Finely mince 20g of Spam. You can either use a food processor or chop it very finely by hand. Finely chop 10g of green onion, 30g of onion, and 10g of carrot as well. These vegetables will add wonderful texture and depth of flavor to the omelet. In a bowl, crack 4 large eggs and add 2 teaspoons of salt. Whisk everything together thoroughly to create a seasoned egg mixture.
Step 2
Now, let’s make the rolled omelet. Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Pour in about half of the seasoned egg mixture and spread it thinly to form a thin layer. As the edges of the egg begin to set and lift, carefully roll one side towards the center using a spatula. Gently push the rolled portion to one side of the pan. Pour the remaining egg mixture into the empty space, letting it spread. Once it starts to set, lift the previously rolled omelet and continue rolling it into the new egg mixture. Repeat this process, layering and rolling, to create a thick and substantial rolled omelet.
Step 3
Once the rolled omelet is cooked through, carefully remove it from the pan and let it cool slightly. In a shallow dish, mix your panko breadcrumbs with dried parsley. This will give your cutlet a lovely green hue and added aroma. Lightly brush the surface of the cooled rolled omelet with a thin layer of the remaining egg wash (if any) or a little water. Then, generously coat the omelet with the parsley-infused panko breadcrumbs, pressing gently to ensure they adhere well.
Step 4
Finally, it’s time to fry our rolled omelet cutlet until golden and crispy. Pour cooking oil into the pan, enough to come about halfway up the side of the omelet. Heat the oil over medium heat. Carefully place the breaded rolled omelet into the hot oil. Fry it, turning occasionally, until all sides are golden brown and crispy. This should take a few minutes per side. Once beautifully fried, transfer the omelet cutlet to a wire rack or paper towels to drain any excess oil. Serve hot and enjoy this delightful dish!
