Cordon-blue (pork) Recipe

Inspired by Uwe's German Restaurant

Time50m

Serves4

boneless Cutlet, breaded and filled with Ham and Cheese, served with Mixed Vegetables and Fried Potatoes

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Ingredients

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Cordon-Blue

4 pieces boneless pork cutlets

4 slices sliced ham

4 slices sliced cheese (Swiss or Gruyère)

1 cup 00 bread flour

2 large Eggs

2 cups bread crumbs

1 tsp Celtic sea salt

1 tsp black pepper

1 cup olive oil

2 cups mixed vegetables (carrots, peas, corn)

4 medium potatoes (for frying)

Method

Preparation and Cooking

Prepare the Cutlets

Preheat the oven to 350°F (175°C). Place the pork cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness.

Fill the Cutlets

Lay a slice of ham and a slice of cheese on each cutlet. Fold the cutlet in half to enclose the filling and secure with toothpicks.

Bread the Cutlets

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Season the flour with salt and pepper.

Coat the Cutlets

Dredge each filled cutlet in flour, dip in the beaten eggs, and then coat with bread crumbs. Set aside.

Fry the Cutlets

In a large skillet, heat olive oil over medium-high heat. Fry the breaded cutlets for about 4-5 minutes on each side until golden brown and cooked through.

Prepare the Potatoes

While the cutlets are frying, peel and slice the potatoes into thin wedges. Fry them in a separate pan until golden and crispy.

Cook Mixed Vegetables

Steam or sauté the mixed vegetables in a bit of olive oil until tender. Season with salt and pepper to taste.

Serve

Remove toothpicks from the cutlets and serve alongside fried potatoes and mixed vegetables.