* 480 g Pork tenderloin, cut into 16 slices
* 75 g Butter
* 1 Onion, finely Diced
* Garlic to taste, Diced
* 120 g Ham, Diced
* 125 g Mushrooms, finely chopped
* 70 g Flour
* 120 ml Dry white wine
* 1 tablespoon Parsley, finely chopped
* Pinch each of Rosemary and Sage
* ½ teaspoon Salt
* Freshly ground black pepper
* 1 Egg yolk
* 35 g Appenzeller cheese
* 2 whole Eggs, lightly beaten
* 60 g (approx) stale Breadcrumbs

===Method===
* Use a meat mallet, Rolling pin or small frying pan to bash the Pork slices between sheets of Greaseproof paper until they are very thin. Using the (clean!!) base of a small, heavy, iron frying pan is also a good way of doing this - see photo on the right
* Melt 25 g of the Butter in a Frying pan and sauté the Onions and Garlic until soft.
* Add the Ham and Mushrooms and cook for 3 minutes, stirring continuously.
* Add 1 tablespoon of the Flour and cook for a further minute.
* Slowly add the Wine, stirring using a figure of eight motion with a wooden spoon or spatula, so that it is absorbed by the Flour.
* Add the Herbs and seasonings, and cook, still stirring, until the mixture is thick.
* Remove from the heat and allow to cool.
* Add the Egg yolk and the Cheese and mix thoroughly.
* Spread 8 of the Pork slices with the mixture, top with the remaining 8 slices to form a Sandwich and pinch the edges to seal.
* Heat the remaining Butter in another Frying pan.
* Dredge each Pork 'Sandwich' in the remaining Flour, Dip into the beaten Egg and then the Breadcrumbs.
* Cook the Pork over a fairly high heat for 3 or 4 minutes on each side and serve immediately.

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