Rolled pork with goat's cheese

Ingredients for 4:

400 g of pork escallops, 2 eggs, 200 g of fresh goat’s cheese, 1 tablespoon of herbs (chervil, parsley, chives), 1 salad, 1 tablespoon of coarse-ground hazelnut, 1 tablespoon of gingerbread mustard, some flour, breadcrumbs, hazelnut oil, balsamic vinegar, salt and pepper.

Preparation :

Ask to your butcher to prepare 2 grilled meats of pork, 200 g each, and flatten it finely.
Braise it on the two sides briefly in some oil.
Mix the fresh goat’s cheese with herbs finely chopped, the coarse-ground hazelnut, the gingerbread mustard, salt and pepper.
Spread one side of the escallops then roll it out and fix it with a wooden pick in each.
Breadcrumb the stuffed rolls : roll it in flour and beaten eggs, then in the breadcrumbs.
Preheat the oven at 180°, and cook the rolls 15 minutes.
Cut it into slices of about 2 cm.
On each plate, prepare a layer of salad spiced with hazelnut oil and balsamic vinegar.
Put down 4 slices.
Serve with browned potatoes.