Cordon Bleu -

Cordon Bleu

Course: Main Course

Cuisine: German

Keyword: pork

Prep Time: 15

Cook Time: 25

Servings:

Calories: 302kcal

6 slices Pork loin I normally get a whole loin, cut thick slices then butterfly them for easy stuffing
6 slices Cooked ham
6 slices Cheese Emmental, Gouda or Cheddar if you prefer
5 Whole Eggs beaten
2 cups Flour
2 cups Bread Crumbs
Salt to taste
Pepper to taste

Using the whole pork loin, cut 6, 1" slices and then cut it again by about 1/2 inch. Do not cut completely through.
Unfold the cut to extend the butterflied cut, using a mallet, pound the meat to make it thinner and tender. Be careful not to use to much pressure to separate the meat.
Stretch out the meat, season and Lay a piece of Ham lengthwise over the pork. Add a slice of cheese. Fold the meat together to join the meat at the seams. Use toothpicks or cooking twine to keep it closed.

Prepare 3 bowls for the breading of the Cordon Bleu.
1st bowl - Flour
2nd bowl - eggs
3rd book - bread crumbs.
In the first bowl, dredge the meat in the flour, make sure the flour completely covers the folded meat.
Once the meat is evenly coated with flour, cover the meat with the egg mixture.
Finally, dredge the wet flour and egg coated meat in the bread crumbs. Make sure all areas are covered.
In a heavy frying pan, heat the oil to frying temperature, around 375F. Place the meat in the hot oil for about 15 to 20 minutes. Turning the meat with thongs as not to pierce the meat.
Serve with a lemon wedge.