Swiss cuisine - cordon blue - is schnitzel stuffed with cheese and ham. There are several variations of the classic recipe. Try the pork cordon bleu with emmental cheese.
It is necessary
- - pork - 600 g;
- - boiled ham - 300 g;
- - emmental cheese - 100 g;
- - ground black pepper;
- - salt;
- - egg - 2 pcs.;
- - flour - 6 tablespoons;
- - bread crumbs - 100 g;
- - meat broth - 300 ml.;
- - a few leaves of thyme;
- - butter - 3 tablespoons;
- - vegetable oil - 100 ml.
Instructions
Step 1
Rinse the pork pulp under running cold water. Dry the piece with a towel and cut across the fibers into 4 slices of 150 g each. Wrap the pieces individually in plastic wrap and beat lightly.
Step 2
Place slices of cheese and ham on each slice of pork. Fold in half, wrap the filling inward and secure with wooden toothpicks or skewers. Season with pepper and salt.
Step 3
Beat the eggs with a fork. Pour bread crumbs and flour into hotel dishes. Dip the stuffed meat slices in flour, then dip in beaten eggs and bread in breadcrumbs.
Step 4
In a deep skillet with a thick bottom, heat the oil well, add the meat and fry the slices on each side for about 8 minutes. At the same time, 2 minutes before cooking, put butter in a frying pan and pour over the meat during frying. This will allow the cordon blue to acquire a crispy crust.
Step 5
Prepare the sauce. To do this, put the broth on the fire and bring to a boil, add thyme leaves and boil the mass by 2/3 of the volume. At the very end of cooking, stir in 1 tablespoon of butter.
