Pork rolls in Parmesan crust

Ingredients for 4 servings:

• 4 pork schnitzels
• 8 small slices of Parma ham
• 4 large slices of provolone
• 4 tbsp tarragon mustard
• 2 eggs
• 50 g flour
• 80 g breadcrumbs
• 100 g Parmesan, freshly grated
• salt and pepper
• Clarified butter
• 300 g porcini mushrooms, fresh or dried
• 1 onion(s)
• 1 cup of cream, approx. 200 g
• Chili threads
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Pound the schnitzels until quite thin. Season with salt and pepper, and brush with tarragon mustard. Top with two slices each of Parma ham and provolone. Fold in the sides of the schnitzels slightly and then roll them up tightly. Mix the Parmesan cheese with the breadcrumbs and whisk the eggs. Coat the rolls in flour. Then coat them in the eggs and then in the breadcrumbs. Press the breading firmly into the pan. Fry them in clarified butter over medium heat. Dice the onion and sauté in a separate pan until translucent. Add the mushrooms and wait until the liquid has evaporated. Add the cream and simmer until thickened. Add a few chili flakes and season with salt and pepper. Finally, sprinkle with freshly chopped parsley.