Yields: 0


3-15-20 very good, makes a lot so you can split in half, cooked in just a little oil...could use chicken breast too i think...
Zurich's taverns serve up generous portions of cordon bleu, golden-fried veal or pork cutlets stuffed with savory ham and gooey Emmentaler or Gruyere cheese.Todd Coleman
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_. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.

Yield: serves 1-2
2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least ?")
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
Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a " border along edge; place other cutlet on top; set aside. Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. 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.

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