Pork Cordon Bleu

This is an adaptation of traditional Chicken Cordon Bleu developed to use pork scallopini in place of the chicken. The rolling technique may take a while to master but once you have it can be applied in a number of situations calling for “jelly rolls” of meat. Use the best prosciutto and most flavourful Gruyere cheese you can find, skimping on these key ingredients will produce less than satisfactory results.