You can use this same filling for chicken chicken breast cutlets, dark meat chicken cutlets, salmon fillets, sole fillets, flounder fillets, sandwich steaks or beef cutlets
- Cook Time
- Prep Time
- 5 rolls ServingsServings
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 cups julienne vegetables: multi-color bell peppers, carrots and celery
- 5 thinly sliced cutlets or fillets, about 1 pound
- 5 teaspoons mixed black and white sesame seeds
1 Preheat oven to 350 ̊F. lightly grease a baking dish, large enough to hold all of the rolls without touching, with cooking spray.
2 In a medium bowl whisk together sesame oil, vinegar, soy sauce and olive oil.add julienne vegetables to the bowl and toss to coat well.let vegetables marinate for 15 to 30 minutes.
3 Evenly distribute the vegetables amongst the cutlets.
4 Roll up the cutlets like you would a jelly roll.
5 Place seam side down in prepared baking dish.
6 Pour remaining marinade over rolls.
7 Sprinkle each roll with 1 teaspoon of mixed sesame seeds.
8 Bake at 350 ̊F for 20 minutes or until fillets are cooked through and no longer pink inside.