Menu Enter a recipe name, ingredient, keyword...

Cordon Bleu from Rehinfelder Bierhalle in Switzerland

By

Google Ads
Rate this recipe 4.2/5 (13 Votes)
Cordon Bleu from Rehinfelder Bierhalle in Switzerland 1 Picture

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.

Review this recipe