4 slices cheese (ie mature Cheddar, Gruyere, Edam )
salt and black pepper to taste
1 egg, beaten
1 large knob butter
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Method Prep:15min › Cook:30min › Ready in:45min
Cut the pork fillet lengthways, then into 4 equal pieces. Lay a clean plastic bag over a piece at a time on a chopping board with a folded tea towel underneath the chopping board. Using a rolling pin, bash the pork so that it flattens out. Place onto a plate and repeat with the remaining pork.
On each escalope lay the ham followed by the cheese and seasoning to taste. Fold over and enclose (a bit like a calzone). Press down firmly.
Carefully take each escalope and dip into beaten egg, drain excess and the press into breadcrumbs. Place on a plate and repeat with the remaining pork.
Cover and chill until required.
Preheat the oven to 190 C / Gas 5.
Heat two frying pans with a little butter and oil (be warned - breadcrumbs do soak up the oil). Add 2 escalopes per pan and gently brown on each side. Be careful not to have the heat too high or it will burn the breadcrumbs. Add more oil as needed. After about 5 to 6 minutes remove the escalopes and place on a baking tray.
Bake in the oven for 25 to 30 minutes or until cooked through. Serve immediately.
Use dried golden breadcrumbs or make your own by blitzing 3-4 slices bread. Cordon bleu originated in America contrary to popular belief.