Cordon bleu

Name: cordon bleu
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 rusk; 4 pork fillet steak at room temperature; 2 medium sized egg; 100 g grated emmentaler 45; 4 paste smoked butcher's ham; 50 g unsalted butter or margarine

Pork fillet steak with emmental and smoked butcher's ham.

Ingredients

Kitchen Stuff

1 food processor
1 cocktail sticks

Directions

Grind the biscuits in the food processor finely into breadcrumbs or put them in a plastic bag and finely grind them with a rolling pin.
Season with salt and pepper. Sprinkle the breadcrumbs on a plate.
Slice the pork fillets as a pita bread, cover them with cling film and store them as flat as possible with a saucepan.
Beat the eggs. Brush the inside of the meat generously with egg. Use a brush or convex side of a spoon for this.
Arrange the emmental with a cheese slicer. Fill the pork fillets with a double-folded slice of ham and the cheese.
Secure the fillets with a cocktail stick. Roll the filets through the egg, sprinkle with salt and pepper and then roll through the breadcrumbs.
Heat the butter in a frying pan with non-stick coating. Once the butter is no longer bubbling, put the meat in the pan.
Fry the cordon bleus on both sides in 10 min. Until cooked and golden brown.