zurich cordon bleu
A recipe I found on Saveur website for Switzerland recipes. Posting for the Culinary Quest. Here is what is stated on the recipe page: "This recipe, which comes from Rheinfelder Bierhalle in Zurich, Switzerland, first appeared in our April 2013 issue along with Adam H. Graham's story, _Blue Ribbon Winner: Cordon Bleu in Zurich_." This recipe only serves one-two, which would be a 8 oz serving of the pork, along with the cheese and ham. To me, I will try to find smaller pork cutlets and make two servings.
prep time
10 Min
cook time
20 Min
method
Pan Fry
yield
1-2 serving(s)
Ingredients
- - 2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least ⅛")
- - 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
How To Make zurich cordon bleu
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Step 1To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet. 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.
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Step 2Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs.
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Step 3Heat 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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