ZURICH CORDON BLEU

1
Lynn Dine

By
@diner524

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
1-2
Prep:
10 Min
Cook:
20 Min
Method:
Pan Fry

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

Step-by-Step

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

Printable Recipe Card

About ZURICH CORDON BLEU

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




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