Cordon Bleu from Rehinfelder Bierhalle in Switzerland

By cindygwest

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

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.