Brisket roll

Prepare all ingredients: wash the meat and pat it thoroughly dry, removing any unwanted membranes and sinews. Rinse the eggs, mushrooms, and parsley. Carefully trim any dark spots and discolored parts of the stems from the mushrooms.

Crack 3 chicken eggs into a deep bowl. Add a pinch of salt and 2 teaspoons of flour. Mix all ingredients thoroughly until smooth.

Finely chop the fresh herbs. Add them to the egg mixture and stir well again.

Slice the mushrooms into neat, small pieces.

Pour 1 tablespoon of vegetable oil into a frying pan and heat it over the stove. Add the sliced mushrooms and sauté until all the liquid has evaporated. Then, incorporate the sautéed mushrooms into the egg mixture and stir thoroughly.

Heat the remaining oil in the pan. Pour the egg and mushroom mixture into it and cook a fluffy omelet. Remove the pan from the heat.

Place the brisket on a large cutting board and lightly pound the meat with a meat mallet to make it more pliable. Season with salt to taste and generously sprinkle with your favorite spices.

Carefully place the entire omelet over the prepared meat. Roll the brisket and omelet into a tight roulade. Secure the roulade with toothpicks or tie it with kitchen twine to prevent it from unraveling. If you have small pieces of meat, divide the omelet into several portions and make several mini-roulades.

Break the remaining egg into a clean bowl and lightly whisk it with a fork. First, roll the roulade in the remaining flour, then dip it into the beaten egg.

Preheat the oven to 200℃. Carefully roll the meatloaf in breadcrumbs to create a crispy crust. Place it on a baking sheet lined with parchment paper. Bake in the preheated oven for 30 minutes, until golden brown and cooked through.

Once the roll is ready, remove the toothpicks, slice it into appealing individual portions, arrange them on an attractive serving platter, and serve with flavorful mustard. Enjoy your meal!