Cordon Bleu (Schnitzel Cordon Bleu)

/0 Comments/in , /by

To make a cordon bleu, you can use your favorite meat—including boneless/skinless chicken breasts , boneless/skinless turkey breast, veal cutlets (also called scallopine,) or pork loin chops. In this recipe, I used a boneless pork loin and cut the schnitzel myself. (Schnitzel is meat, thinned by pounding with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then fried.)

Ingredients:

  • 1362 g (3 lbs) of fresh pork boneless loin (makes eight cordon bleus)
  • salt
  • pepper
  • vegetable shortening
  • wooden sticks (short, thin skewers) about 3.75 inches

For the filling:

  • 8 slices of cooked ham
  • 8 slices of Swiss Cheese

For the breading:

  • 2 eggs
  • 100 g (3.5 oz) of all-purpose flour
  • 150 g (5.3 oz) of plain bread crumbs
  • salt
  • pepper

Preparation:

Rinse the meat and dry it with paper towels. Remove the fat with a sharp knife. Start cutting your schnitzel in two steps. First, make a cut about 1/4 of an inch wide but not all the way through to the bottom. Make a second cut about 1/4 of an inch wide which goes all the way through to the bottom. Continue until all your meat has been sliced. Open the schnitzel (should look like a butterfly) and turn it so that the cut side is facing the surface. Use a meat tenderizer to flatten the meat. Turn it again around. Sprinkle some salt and pepper on both sides.

[Click pictures to enlarge.]

Add the cooked ham on top of the cheese and fold them together. It should be half as big as the schnitzel. Place it on one half of the schnitzel with the fold in the center, otherwise your cheese could run out during the cooking process. Fold the other half of the schnitzel over it and close it with a wooden stick.

Start preparing the breading mix by mixing the flour with some salt and pepper and pour it on a plate. On a different plate, beat the eggs with a fork. Spread the breadcrumbs on a third plate and have a fourth plate ready for the finished prepared cordon bleu. Step 1: Roll the cordon bleu in flour. Step 2: Dip in the eggs. Step 3: Coat it in the bread crumbs. Make sure your meat is evenly covered with the various mixtures.

Heat up your shortening in a frying pan. Make sure to use enough shortening to cover the bottom of your pan. The breading of the schnitzel will absorb a lot of the liquefied fat, so make sure to have more shortening close to your cooking surface, in case you need to add some more to your pan. Fry the schnitzel slowly for about 6 minutes on each side while turning them over a few times. After they are finished, place them on a cooling rack covered with some paper kitchen towels.

You can serve the cordon bleu while adding some dashes of lemon juice on top. Add one of Oma’s salads from her salad bar and with sautéed potatoes and your meal is complete.

Preparation of potatoes:

Boil small potatoes (I used fingerlings) for about 12 minutes. Put them in a colander and rinse under cold water. Peel the skin off. Melt about 4 tablespoons of butter in a skillet. Place the potatoes in the butter and saute them evenly on all sides. DONE!