Prep 15 mins
Cook 15 mins
I found this recipe on a German recipe website when looking for pork recipes. I love chicken cordon bleu, and thought this was a great twist on an old favorite. I assume you could use any cheese you liked in this recipe. Putting here for safe keeping.
- 6 pork cutlets, butterflied
- 12 slices brick cheese
- 6 slices bacon
- 2 eggs, beaten
- 1 cup unseasoned breadcrumbs
- 1 teaspoon salt
- 2 teaspoons fresh ground black pepper
- 1⁄2 cup olive oil
- 1⁄2 cup unsalted butter
- 6 slices ham
- On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
- Dip into eggs then bread crumbs.
- Season with salt and pepper.
- In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
- Remove and blot dry before serving.
I got some thickish pork chops and cut pockets in them, stuffed them with Gouda cheese and deli ham, breaded per instructions, and, oh, then we cook it in olive oil AND butter? How can it be anything but amazing? It all worked perfectly. Not clear what the bacon in the ingredients list is for, but I do know that the French, as well as Germans of the Rhein region, would pour brown gravy over this, so maybe that's what the bacon went into. Marvelous. Made for Zaar World Tour 6, Voracious Vagabonds.
This made a very nice main dish for our Swiss dinner with Oven Roasted Cabbage and Swiss Spaetzle (Very Easy Homemade Noodle). I tenderized my pork chops until quite thin, layered the bacon as per ingredients rather than the ham in the instructions, swiss cheese and rolled them up tucking in the sides, securing with tooth picks. I used crushed corn flakes seasoned with sea salt, pepper, onion & garlic powder. As I had quite a few chops, I also rolled some around asparagus spears. The regular batch I fried and baked the ones with asparagus spears. I think next time I'll bake these and I'll still add asparagus or broccoli but chopped up and stuffed inside :). Very nice recipe and I look forward to adding it to our winter time comfort foods. Thanks for posting iewe! Made and enjoyed for team Mischief Makers - ZWT#7, Switzerland :)
I cut my chops from a pork loin, cut them thin and 'hammered' them even thinner. Then I added ham and cheese and rolled them up into rolls and secured with a tooth pick.Not sure where you add the bacon, but we did not miss it. Also, I used 1 Tbsp each of butter and olive oil, I would say that 1/2 a cup of each would be way too much. Made for ZWT 7 - Food.Commandoes