Pork Cordon Bleu

Pork Cordon Bleu

Pork Cordon Bleu, a golden panfried pork cutlet filled with flavorful smoked ham and melting cheese may sound fancy but it is really just a stuffed and rolled schnitzel, perfect to serve your family during the week or your friends for an Octoberfest party.

Pork Cordon Bleu
Pork Cordon Bleu With Lingonberry Preserves And Roasted Asparagus

While the original Cordon Bleu may call for veal, pork seems to be equally popular, especially in Europe. I saw it on menus in all three countries that my husband and I visited this year…France, Germany and Austria. If you follow Back Road Journal, you know that my husband enjoys cooking as much as I do and this is one of his specialties that I’m sharing with you.

Pork Cordon Bleu

Serves two, adjust the recipe according

  • 2 thin boneless pork loin chops
  • 2 slices Black Forest ham
  • 3 slices Münster, Gruyère or Emmentaler cheese  (I personally like Münster as it melts well but doesn’t seep out during the cooking process)
  • 1 – 2 Tbsp. Dijon mustard
  • salt, pepper, onion powder and garlic powder to taste
  • 1 egg, beaten well
  • 3 – 4 Tbsp. flour
  • 1/2 c. Panko breadcrumbs, more or less*
  • 1/2 c. fine dry breadcrumbs, more or less*
  • 1/4 c. olive oil, depending on the size of the sauté pan
  • 3 Tbsp. butter

Lingonberry (European cranberry) preserves to serve on the side, (optional)

*I like the crunch that the Panko breadcrumbs add to the recipe but you can just use one cup of fine dry breadcrumbs if you wish.

Cover the pork with plastic wrap and gently pound to 1/4 inch thick. Unwrap and season one side with salt, pepper, onion powder and garlic powder then spread with a light coating of mustard. Place a slice of ham on top of the mustard coating and top with cheese (it will take about 1 and 1/2 slices to cover each) and then roll up tightly.

Place the flour, beaten egg and the mixed breadcrumbs in three separate bowls. Dredge the pork rolls in the flour, shaking off the excess. Dip into the beaten egg then roll in the breadcrumb mixture, pressing the crumbs so they stick.

Heat the olive oil and butter in a sauté pan over moderate heat. The oil should be hot enough to brown the meat in about 3 minutes but not so hot that it burns the crust. Sauté the rolls, starting seam side down, on all sides until lightly browned (about a minute on each side). Place on a rack in a baking sheet and bake at 350 degrees for 12 to 15 minutes until golden brown and cooked through. Remove from the oven and let rest 5 minutes before serving so the cheese doesn’t run out when sliced. Lingonberry preserves are a nice accomplishment to serve with the pork Cordon Bleu.

****

The pork schnitzel Cordon Bleu is a quick and easy meal to prepare and one that my husband and I enjoy often. We suggest you serve this juicy, tender and delicious pork recipe as a weekday meal as well as for your friends. A nice Grüner Veltliner or Riesling wine from Germany or Austria would be a good choice to go along with the crispy pork.

 

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

89 thoughts on “Pork Cordon Bleu

  1. We saw more pork schnitzel than veal schnitzel when we were in Germany. And it was so good, I recently did a traditional veal Cordon Bleu and wine pairing to discover that it is reported to be a Swiss dish! I always thought French, and then German (because you are right – it is basically a schnitzel). Fun to delve into the history of food! Love your version, Karen, will have to give it a try!

    1. I know what you mean David, I think most people would guess Cordon Bleu would have originated in France. I believe you and Mark would enjoy this recipe, the pork creates a juicy and delicious dish. Thank you.

  2. I’ve come to really prefer pork for schnitzel — its flavor seems to work better, at least with the lean pork we see so often these days (and decent veal has become somewhat scarce, alas). This is a wonderful dish, and I haven’t made a Cordon Bleu in ages. I’ve been thinking about it lately, too, so you’re certainly inspiring me. Your version looks particularly nice (and easy). Thanks!

    1. I totally agree with you John about using pork in schnitzel…it definitely has more flavor and costs so much less than veal. This is a super easy dish, it can be made and on the table quickly. Thank you for your nice compliment.

    1. Thank you Penny, I’m glad you like the recipe…I’m happy to share it. I buy the Lingonberries at Publix. They are made by the Swedish company Felix and are in the jam section at my store.I alway have a jar or two in my pantry, they go well with lots of dishes.

  3. I can’t remember the last time I has Cordon Bleu. Your pork version looks delicious, especially served with the Ligonberry.

    1. Thank you Gerlinde, I’m glad that this post reminded you about Cordon Bleu and that you like the pork version. Lingonberry goes perfectly with this and most schnitzel dishes, don’t you think.

    1. If you like the chicken version of Cordon Bleu Jovina, I believe that you will really enjoy preparing this pork version…it is crispy and delicious.Thank you.

    1. Thank you Ronit. I remember your mustard chicken wings so I do know that you like Dijon mustard. You are right on both counts…Dijon mustard adds lots of flavor and the Panko adds to the Cordon Bleu’s crispness.

    1. Gary, this truly is an easy recipe and it comes together so quickly. Thank you for the compliment, I believe you would really enjoy this pork Cordon Bleu.

  4. You can’t go wrong with this meal, kudos to your husband for a wonderful dish! I’d forgotten but I made something similar years ago using pounded chicken instead of pork or veal. I remember it being quite tasty. Love the lingonberries on the side, yum!

    1. I’ll happily pass on your compliment to my husband…everyone seems to like his pork version of Cordon Bleu. I make an Italian version of the chicken Cordon Bleu as well.

  5. I’ve made chicken cordon bleu but using pork instead sounds like a great idea. We spent a lot of time in Germany and I loved the country. Many, many years ago a younger sister was stationed there (she was a controller for the Air Force – stressful job) and we got to enjoy many things tourists never see.

    1. Thank you Judi, we really enjoy the pork version as it has so much flavor and is very juicy and tender. I can imagine how nice it must have been to experienced Germany with family that was living there.

  6. I’m always looking for new recipes for pork, this sounds amazing. I never imagined it. Did you tie or use a toothpick to hold the roll together? Maybe I simply don’t flatten the meat enough. Anyway, this is a winner.

    Jane

    1. Hi Jane, my husband uses a meat mallet to pound the pork thin. He has never had to use anything to hold it together, I believe the breading helps it stay together. Also start the browning process seam side down. I hope you give this pork recipe a try, I think you would enjoy it as much as we do.

  7. Love pork cordon bleu! I always make cordon bleu with pork as I don’t really like veal, but it’s sometimes hard to get the pork version in a restaurant. Thanks for the reminder to make this at home again! I usually make mini cordon bleus for the family using pork fillets, small but delicious.

    1. Thank you for your compliment Judy, we enjoy the pork version of Cordon Bleu a lot. I’m glad you agree about Panko adding to the crispiness of this dish.

  8. You’re so right! An Oktoberfest meal for sure! I’m always looking for something interesting with pork to suit my son and son-in-law and their healthy appetites! 🙂

  9. When I read the heading I thought you might be stuffing the pork with chicken (hehehe!). but in all honesty, this recipe looks and sounds absolutely wonderful. I cook pork at least once a week and I am 100% sure JT wouldn’t mind me veering off the menu plan slightly with this creative recipe. Definitely going to give these a try. Lingonberry is a staple in our pantry, we love that it’s not nearly as sweet as traditional cranberry sauce.

    1. Thank you for your nice compliment Eva and I hope you enjoy this version of Cordon Bleu. I agree with you, we always have a jar or two of Lingonberry in our pantry.

  10. Delicious looking pork cordon bleu, especially with the lingonberry preserve…I love this kind of dish with a sweet touch. Thanks for the recipe Karen.
    Have a wonderful rest of the week!

    1. Thank you for your wish and compliment Juliana. We think lingonberry is the perfect accompaniment to the pork Cordon Bleu, I glad you agree. I hope you enjoy your weekend as well.

  11. Hi Mollie, I’m happy that you like the idea of using pork when making Cordon Bleu, thank you for your lovely compliment. It has so much flavor, I hope you give it a try. Yes, it is easier to roll using a pounded boneless pork loin chop than a chicken breast.

  12. I’ve been wanting to recreate a chicken version for years, after tasting at a restaurant in the south of France. It’s the proprietor’s mother’s specialty and it’s wonderful. Your pork version looks to die for, wow!

  13. It may not be fancy, but it’s always so special because you rarely see it served in the States these days. And made with pork rather than chicken makes it even more delicious!

  14. I can totally see why this is one of your husband’s specialties! It looks delicious. Plus, I love the comforting flavors of a good cordon bleu. I often make mine using chicken, but I need to try it with pork next time. Perfect comfort food!

    1. Thank you Amy, for your nice compliment. I do hope you give the pork version a try. BTW, I’ve been having a problem leaving comments on your blog but know that I am stopping by.

    1. Thank you for the pin Fritzie, I hope you will enjoy the pork Cordon Bleu as much as we do. Yes, most of my recipes are for two people so this will be perfect for the two of you.

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