Pork cordon bleu
- John Torode
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Serves 4
More effort
Prep: 20 mins
Cook: 15 mins
A star rating of 2.4 out of 5.10 ratingsRate
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While cordon bleu may not be as fashionable as it once was, it's still delicious – as this recipe proves
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Ingredients
Nutrition
Units:
MetricUS
-
4 pork
escalopes
-
4 slices gouda or emmental
cheese
-
4 slices ham
-
100g plain flour
-
125g pack breadcrumb
-
1 egg
mixed with a good splash of milk
-
oil
for frying
-
1 lemon
cut into wedges, to serve
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Nutrition: per serving
- kcal618
- fat29g
- saturates9g
- carbs45g
- sugars2g
- fibre2g
- protein47g
- salt2.12g
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Method
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step 1
Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
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step 2
Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.
Recipe from Good Food magazine, April 2006
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A star rating of 2.4 out of 5.10 ratings
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