Cordon Bleu

About this recipe: This isn't your typical cordon bleu, and is a great way to use pork medallions. My friends bow down at my feet every time I cook this dish. When they enjoy this Cordon Bleu and the cheese has melted so beautifully, I always feel a bit like a magician!

Annika

Ingredients

Serves: 4 

  • 4 pork medallions, pounded thin
  • 4 slices cooked ham
  • 4 slices Gruyere cheese
  • 2 eggs, beaten
  • 80g flour
  • 100g breadcrumbs
  • salt and pepper to taste
  • oil for frying

Method

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Place the medallions on a large plate. Lay a slice of ham and a slice of cheese on one half of each medallion. Fold the other side over to cover the cheese and ham. Use wooden skewers if necessary to keep the medallions folded over. Season well with salt and pepper.
  2. Put the eggs, flour and breadcrumbs each on a separate flat plate. Dip each medallion into the egg, then flour and then breadcrumbs.
  3. Heat a large frying pan heat over a medium-high heat. Pour one finger's depth of oil into the pan and heat well.
  4. Fry the medallions in the oil until both sides are golden brown. Drain on kitchen paper and serve immediately.

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