Stuffed Pork Escalopes with Pumpkin Ragout

Mix the parsley, Emmentaler AOP and hazelnuts together. Season the escalopes, coating the inside with mustard. Spread the filling onto the meat, fold, and press the edges together. Coat the meat firstly in flour, then in egg, and finally in the breadcrumbs.

Dice the pumpkin. Bring the tomato purée, orange juice, stock and vinegar to the boil. Add the pumpkin and cook until soft. If the sauce is still too thin, leave to reduce further and then season. Add the basil.

Fry the escalopes in hot butter for 3 minutes on either side and serve with the pumpkin ragout. Black or white rice goes very well with this dish.