Zurich Cordon Bleu

Name: Zurich Cordon Bleu
Total time: PT0D0H0M
Yield: serves 1-2
Ingredients: 2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least ⅛"); Kosher salt and freshly ground black pepper, to taste; 2 oz. deli ham, thinly sliced; 2 oz. Emmentaler cheese, thinly sliced; 1 ⁄ 3 cup flour; 1 egg, beaten; 1 ⁄ 2 cup bread crumbs; 1 cup canola oil; 3 tbsp. unsalted butter; Lemon wedges, for serving

Serves
serves 1-2

TODD COLEMAN

This recipe, which comes from Rheinfelder Bierhalle in Zurich, Switzerland, first appeared in our April 2013 issue along with Adam H. Graham's story, _Blue Ribbon Winner: Cordon Bleu in Zurich_. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.

Ingredients

2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least ⅛")
Kosher salt and freshly ground black pepper, to taste
2 oz. deli ham, thinly sliced
2 oz. Emmentaler cheese, thinly sliced
¹⁄₃ cup flour
1 egg, beaten
¹⁄₂ cup bread crumbs
1 cup canola oil
3 tbsp. unsalted butter
Lemon wedges, for serving

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Instructions

Step 1

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a ½" border along edge; place other cutlet on top; set aside. Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. Heat oil and butter in a 12" skillet over medium heat. Fry, flipping once, until golden brown and crisp, about 16 minutes. Serve with lemon wedges.