Just as delicious as its chicken counterpart, this Pork Cordon Bleu is breaded and topped with an easy lemon pan sauce.
2thin boneless fast-fry pork loin cutlets
Salt and freshly ground pepper
2tspgrainy Dijon mustard
2slicesSwiss cheeseor Gruyere
1/4cupflourwith a pinch of salt and pepper
1/2cupseasoned bread crumbs
Juice from 1/2 lemon
3Tbspchicken stockor a splash of wine
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.
Heat a thin layer of oil in an oven-proof skillet over medium heat. Fry rolls until golden brown on all sides. Place skillet into preheated oven and cook for 8 minutes.
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.