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.