Cordon-blue (pork) Recipe
Recipe information
Make Cordon-blue (pork) in just 50m. boneless Cutlet, breaded and filled with Ham and Cheese, served with Mixed Vegetables and Fried Potatoes
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Ingredients
Cordon-Blue
Preparation and Cooking
1. 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.
2. 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.
3. 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.
4. Coat the Cutlets
Dredge each filled cutlet in flour, dip in the beaten eggs, and then coat with bread crumbs. Set aside.
5. 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.
6. 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.
7. Cook Mixed Vegetables
Steam or sauté the mixed vegetables in a bit of olive oil until tender. Season with salt and pepper to taste.
8. Serve
Remove toothpicks from the cutlets and serve alongside fried potatoes and mixed vegetables.
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