Pound the pork cutlets with a meat tenderizer or the bottom of a heavy pan until very thin. Season with salt and pepper, then divide the grainy mustard between the two cutlets and spread evenly over the surface. Place a piece of ham over the cutlet, then a piece of Swiss cheese. Roll up tightly and insert a short skewer or toothpick through it to keep it rolled. Place on a plate and refrigerate for 20 minutes.

Preheat oven to 350F.

Prepare 3 plates, with flour on one plate, egg on the second and bread crumbs in the third.

Once chilled, coat rolls first in flour, then egg, then in the bread crumbs, pressing them onto the roll to secure.

Remove from oven and remove pork to a platter. Place the skillet onto a burner over medium heat. Add butter and cook, stirring, until it starts to turn golden brown. Add the lemon juice and stir. Add the parsley and chicken stock. Cook, stirring, another 30 seconds then remove from heat.

To serve, cut pork rolls in half in the centre, diagonally. Spoon pan sauce over-top.