Meat rolls with vegetables in a pan

In a bowl, beat the eggs with a pinch of salt and prepare a thin omelet in a flat pan. On the beef sirloin slices, successively place pieces of omelet, pressed ham, and torn parsley leaves. Drizzle with a little olive oil, salt, and roll tightly. Secure the rolls with toothpicks or metal skewers to prevent them from unraveling.

In the same way, prepare the pork neck slices: place pancetta slices, grated or sliced Provolone cheese over them and, before rolling them, sprinkle with a little breadcrumbs. Also add sausage meat if you want a richer filling.

Drizzle all the rolls with olive oil and coat them in breadcrumbs. Fry them in a steak-type pan on all sides, with a little olive oil, until golden and well cooked.