Cordon Bleu from Rehinfelder Bierhalle in Switzerland
By cindygwest
Rate this recipe
4.2/5
(13 Votes)
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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
Servings 1
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.
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