INSTRUCTIONS
1. Evenly cut the pork loin lengthwise
2. Lay each pork pice in between two pieces of clear plastic wrap, cut side up
3. Gently pound pork until about 1/8 inch in thickness
4. Season pork with salt, pepper, cayenne. Then spread thin layer of Dijon mustard (not too much). Sprinkle small amount of cheese and fresh parsley.
5. Fold pointy end of meat up about 1/3 of the way.
6. Fold sides in a little to square it off, then fold bottom up again, and then small remainder up to seal.
7. Swanson outside with salt, pepper, cayenne mixture then flour.
8. After floured, dip in beaten egg and then coat in breadcrumbs. Set aside at room temp for about 15 minutes.
9. Pan fry in olive oil for about 4-5 minutes per side. (Keep oil temp low enough so breadcrumbs don't get too dark).
10. Serve with salad.
