Schnitzel Cordon Bleu
This recipe describes making a stuffed schnitzel in a Cordon Bleu style using boneless pork loin chops. This technique can be used with your favorite meat schnitzel recipe.
This recipe describes making a stuffed schnitzel in a Cordon Bleu style using boneless pork loin chops. This technique can be used with your favorite meat schnitzel recipe.
- 4 large eggs
- 2 cups all purpose flour
- 4 boneless pork loin chops about 6 to 8 oz per chop
- 3 pie pans for breading schnitzel
- 1st pie pan flour mixture
- 2 pinches salt i use real sea salt
- 1/2 tsp black/white pepper fresh ground can be substituted
- 2nd pie pan egg wash
- 1/4 cup milk 2% or whole
- 1/4 tsp vanilla extract real for best results
- 3rd pie pan breading mix
- 1 container bread crumbs i prefer italian seasoned, but can use plain as well.
- 1/2 cup cooking oil can use olive, peanut, or vegatable. your choice!
- 1 package deli ham use favorite ham
- 1 package sliced swiss cheese i use ementaler swiss when i can find it.
- 1 whole lemon cut into wedges
- Carbohydrate 52.5660925458771 g
- Cholesterol 1195.115 mg
- Fat 71.5913505363971 g
- Fiber 2.99949010391494 g
- Protein 79.5527229627363 g
- Saturated Fat 15.922509734073 g
- Serving Size 1 1 Serving (570g)
- Sodium 463.177335278361 mg
- Sugar 49.5666024419622 g
- Trans Fat 7.34208460773372 g
- Calories 1178 calories
Step-by-step
- Using a meat tenderizing hammer, gently pound each pork loin chop to a thickness of a little thinner than a 1/4" of thickness. I like to use sheets of wax paper to keep each one separated in fridge while I prep other ingredients
- Pour container of bread crumbs into 3rd pie pan and set aside.
- Combine and mix Salt, Pepper, and Flour in 2nd pie pan and set aside
- Using a fork or whisk, mix eggs, milk and vanilla together and pour into 1st pie pan.
- Using a 10†or larger, deep frying pan (or cast iron skillet). Preheat cooking oil to 350 - 375 degrees Fahrenheit. Suggestion is to use a pan with a lid.
- Remove meat from refrigerator and line all pie pans in designated order.
- Cut ham and Swiss cheese into sizes that will be slightly smaller than half of the schnitzel meat size. Place a portion of the ham and Swiss cheese slightly off center of each schnitzel and fold and press in half each schnitzel to form a pocket of ham and Swiss cheese inside the schnitzel.
- Coat each piece of schnitzel meat in the flour mixture on both sides, by pressing firmly into the flour for an even coating.
- Evenly coat each piece with the egg wash, ensuring that any air bubbles were popped and entire schnitzel is now covered in egg wash.
- Press into and coat with bread crumbs, again ensuring an even coating of bread crumbs.
- Either set aside on wax paper, or can be put directly into preheated skillet at this point (Preheated deep fryer is another cooking method as well).
- Each piece of schnitzel will cook in the pan until both sides of Schnitzel become a medium to dark golden brown. I have also noticed that a little black charring of the meat adds to the flavor when using a cast iron skillet to cook with, so don't panic if this happens to you as well. It will be fine.
- Garnish with a lemon wedge and sprague of parsley:
- French Fries and favorite cold beverage (I like ice tea).
- Mashed Potatoes (Plain, or Garlic), Green Beans (Fresh, Cut, or String), or your favorite vegetable, and a cold drink (Your favorite Beer, Wine, Soda, or Tea).
A stuffed cutlet requires careful mechanical flattening to guarantee that the outer coating fries before the interior cheese burns. Pound the pork loin chops to a thickness just under one quarter inch using a heavy meat mallet. Pounding breaks down tough muscle fibers and creates a uniform canvas for the ham and Swiss filling.
- Maintain cooking oil between 350 and 375 degrees Fahrenheit to ensure the bread crumbs brown before absorbing excessive grease.
- Uncooked assembled cutlets tolerate freezing for up to one month if wrapped individually in wax paper and sealed in plastic freezer bags.
- Pan-fry frozen stuffed cutlets directly without thawing, extending the cooking time by three to four minutes per side to allow the center heat to reach melting point.
- Cast iron skillets retain heat efficiently, but monitor the oil closely because minor surface charring develops quickly at higher temperatures.
Use a rimmed baking sheet lined with wire racks if holding multiple cooked cutlets in a 200-degree oven prior to serving. Fresh lemon wedges squeezed over the hot crust cut through the richness of the melted cheese and fried breading.
