Mustard – Pork roulades in an egg coating

Ingredients for 4 servings:

• 4 pork schnitzels, each approx. 120 g
• 1 slice(s) smoked belly, streaky, approx. 100 g
• 130 g cheese (Gouda or Edam), grated
• 1 cup olive oil
• 2 eggs
• 5 tbsp flour
• 1 pinch of nutmeg

Instructions

Working time approx. 35 minutes; Rest period approx. 1 day; Total time approx. 1 day 35 minutes

Version of a Ukrainian recipe

Pound the pork until thin (preferably without any holes!). Make a marinade from olive oil, mustard, garlic, sea salt, and pepper, and marinate the meat in it for about 12-24 hours. Finely dice the smoked bacon. Spread equal portions over the meat and press down lightly. Sprinkle thinly with grated cheese and press down again. Leave a narrow strip uncovered on each side to prevent too much of the filling from seeping out later. Now roll the stuffed meat into a roulade (start with the narrower end, if available) and secure it with a toothpick or similar. Sear it all over in a hot pan, then reduce the heat to low for a few more minutes to ensure the meat is cooked through, turning it occasionally. Let the fried roulades cool and remove the toothpicks (they should now hold together without them). Heat plenty of oil in a pan or preheat a deep fryer. Crack the two eggs and mix with a pinch of nutmeg. Finally, roll the roulades several times, alternating between the flour and the egg mixture. Fry in a hot pan or deep fryer until a crispy, not too dark crust forms. Serve immediately. This goes well with red cabbage and dumplings, for example—but also with potato nests, potato straws, or fried potatoes. To quench your thirst, a not-too-dry wine or a malty country beer is fine.