Lynn Dine


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.

★★★★★ 1 vote
10 Min
20 Min
Pan Fry


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


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.
2Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs.
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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Eastern European