How to make original Swiss Cordon Bleu Filled thin sliced pork 🐷 with Gruyère Cheese and ham baked in heat resistent butter in crispy panade. #cordon bleu #G

レシピ

材料・調味料 (2 人分)

作り方

0: Grate some old bread or move it in a food processor until you have very thin crumbs and put it on a plate.
also put in another plate the flour and in another plate a whisked egg with some salt.

1: For the meat take it our and make it very thin with a pan. Salt and pepper it both sides.
The meat should be round about 10-12 cm and very thin.
Now lay the ham on it then slice some Gruyère cheese and lay it in the middle of the meat. Then put the edges on each other so you will have a half moon. All the ham and cheese must be inside. Then fix the 3 edges with the pre-watered wood picks.

Now you need to panade.
1. Take the meat with left hand and put it well through the flour from both sides if all is full of flour, slightly put it into the egg. Repeat the flour step with the other meat lay it into flour.
2. Take the meat and cover it well with the egg from both sides and lay it into the bread crumbs. Repeat with the other meat.
3. Now important step well put the crumbs softly on it from both sides so all is covered.
Repeat with other meat.
4. Preheat a pan with heat resistant butter so it is around 3 cm high with heat resistant cleared butter / gii and let it bake on midden high temperature. Take a spoon and always put hot butter from the bottom of the pan over the meat. As soon as you see the cheese comes out of the steak and it is a little golden brown it is perfect.
5. Put the steak out of the pan and let it drain on some paper towels.
Serve it with green beans or other vegetables and wedges or fries🍟.