ZURICH CORDON BLEU

By porklion

This recipe, which comes from Rheinfelder Bierhalle in Zurich, Switzerland, first appeared in our April 2013 issue along with Adam H. Graham's story, Blue Ribbon Winner: Cordon Bleu in Zurich. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.

Ingredients

• 2 4-oz. boneless pork cutlets, pounded 1/16" thin
• Kosher salt and freshly ground black pepper, to taste
• 2 oz. deli ham, thinly sliced
• 2 oz. Emmentaler cheese, thinly sliced
• 1/3 cup flour
• 1 egg, beaten
• 1/2 cup bread crumbs
• 1 cup canola oil
• 3 tbsp. unsalted butter
• Lemon wedges, for serving

Details

Adapted from saveur.com

Preparation

Step 1

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a ½" border along edge; place other cutlet on top; set aside. Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. Heat oil and butter in a 12" skillet over medium heat. Fry, flipping once, until golden brown and crisp, about 16 minutes. Serve with lemon wedges.