A dish of Swiss cuisine - cordon bleu - is a schnitzel stuffed with cheese and ham. There are several variations of the classic recipe. Try pork cordon bleu with emmental cheese.
Pick your recipe
You will need
- - pork - 600 g;
- - boiled ham - 300 g;
- - Emmental cheese - 100 g;
- - ground black pepper;
- - salt;
- - egg - 2 pcs.;
- - flour - 6 tablespoons;
- - breadcrumbs - 100 g;
- - meat broth - 300 ml.;
- - a few thyme leaves;
- - butter - 3 tablespoons;
- - vegetable oil - 100 ml.
Instruction manual
1
Rinse the pork pulp under a stream of cold water. Dry the piece with a towel and cut across the fibers into 4 slices of 150 g each. Wrap the pieces individually in plastic wrap and knock them off slightly.
2
Put slices of cheese and ham on each slice of pork. Fold in half, wrap the filling inside and secure with wooden toothpicks or skewers. Season with pepper and salt.
3
Beat eggs with a fork. Pour breadcrumbs and flour into hotel plates. Roll the sliced meat first in flour, then dip in beaten eggs and breaded in breadcrumbs.
4
In a deep pan with a thick bottom, heat the oil well, lay the meat and fry the slices on each side for about 8 minutes. At the same time, 2 minutes before cooking, put the butter in a skillet and pour it over the meat during frying. This will allow the cordon bleu to get crisp.
5
Make the sauce. To do this, put the meat broth on the fire and bring to a boil, add thyme leaves and boil the mass for 2/3 of the volume. At the very end of the preparation, add 1 tablespoon of butter.