Escalope de Porc Cordon Bleu (Pork Schnitzel Cordon Bleu)
Escalope de Porc Cordon Bleu (Pork Schnitzel Cordon Bleu) is a traditional Swiss recipe for a dish of two flattened pork escalopes that are filled with ham and cheese, floured, egged, breaded and fried before serving. The full recipe is presented here and I hope you enjoy this classic Swiss version of: Pork Schnitzel Cordon Bleu (Escalope de Porc Cordon Bleu).
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A cordon bleu consists of a thin cutlet of meat (typically veal, chicken, or pork) that is pounded thin, stuffed with ham and cheese, rolled, then breaded and pan-fried or deep-fried. Veal cordon bleu is the traditional version, while chicken cordon bleu is the most popular modern variant. The dish is Swiss in origin and counts amongst the national dishes of Switzerland. This pork version originates in Zurich.
Ingredients:
2 (115g) boneless pork cutlets, pounded as thin as possible (at least ⅛")
sea salt and freshly ground black pepper, to taste
55 Emmenthaler cheese, thinly sliced
55 boiled ham, sliced thinly
40g plain flour
1 egg, beaten
35g breadcrumbs
250ml rapeseed oil
3 tbsp unsalted butter
lemon wedges, for serving
Method:
Place the pork cutlets between two sheets of plastic then beat as thinly as possible (at least 3mm) thick using a rolling pin or meat mallet. Don't use too much force as you don't want the meat to tear.
Once flattened season the meat on both sides with salt and freshly-ground black pepper. Layer the cheese and ham on one cutlet, ensuring that you have a 12mm border clear around all the edges, the top with the second cutlet.
Coat the cutlets first in flour, then dip in the egg to cover. Finally dredge in the breadcrumbs, making sure the meat is well covered.
Heat together the oil and butter in a frying pan over medium heat. Once hot add in the breaded meat cutlets and fry for about 8 minutes per side until golden brown and crisp on the outside.
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