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.
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.