Cordon Bleu - Ham & Cheese filled Schnitzel
As the name implies this recipe does not originate in Germany, it is the Balgian cousin of the German Schnitzel however widely popular in Germany.
There are many variations of the Cordon Bleu but traditionally in Germany it is a fried Schnitzel filled with ham and cheese. It is possible to make
Cordon Bleu from pork chops, turkey cutlets or chicken breasts.
4 butterfly pork chops or 4 butterfly chicken breasts or 4 large turkey cutlets
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
1-2 tablespoons butter for frying (optional)
6 tablespoons flour
6-8 tablespoons bread crumbs
4 slices of ham and swiss cheese
Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet
Garnish: 4 slices of lemon and some chopped fresh parsley
Dry the meat with paper towels. Open butterfly pork chops (or butterfly chicken), cover with saran wrap and tenderize on both sides evenly with the
flat side of the meat mallet until meat is very thin. If making Cordon Bleu from turkey cutlets, tenderize each cutlet (covered
with saran wrap) until very thin on both sides. Season meats with salt and pepper on both sides.
Prepare three dishes: 6 tablespoons flour in first dish, whisked eggs with 1 tablespoon water and 1/2 tablespoons
oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.
Wrap one slice of ham around a slice of swiss cheese and place in center of the pork, chicken or turkey. Close with other side of the
butterfly section or fold over if using turkey and secure open ends with toothpicks.
Coat the meat with the flour on both sides, shake off any excess, dip in the whisked egg mixture turning meat to cover both sides,
lastly place into the bread crumbs shaking off any excess.
Prepare a stainless steel or cast-iron skillet with canola oil (add little butter to the oil for extra flavor) enough to reach the half point of
the Cordon Bleu (about ½ inch heigh), heat oil on medium-high until a few dropped bread crumbs start to sizzle.
Reduce heat to medium. Fry Cordon Bleu until golden brown turning once. Do not cover the skillet. Remove toothpicks, garnish with lemon slices and parsley.
Serve with rice, french fries, Kartoffelkroketten (potato croquettes pictured), mashed/boiled potatoes, steamed vegetables or a garden salad.
Schnitzel Wiener art
Foto Credit: Fotolia
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