Pork fillet steak with emmental and smoked butcher's ham.
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.
Blogs that might be interesting
75 minMain dishbutter, smoked bacon cubes, rabbit, fresh thyme leaves, winter carrot, onion, garlic, meat fond, blonde lentils, Zaanse mustard,rabbit stewed in lentils
30 minMain dishsalmon fillet, sage, parma ham, green bean, lemon, sugar, olive oil, potato, egg,saltimbocca of salmon with parma ham
115 minMain dishshallot, fresh fig, balsamic vinegar, traditional olive oil, granulated sugar, fresh thyme, garlic, fennel seed, Pork roast, pancetta,pork roulade with bacon, figs and balsamic onions
20 minMain dishSpaghetti, fresh sliced stew vegetables, garlic, fresh parsley, chilled sun-dried tomatoes, paprika, tap water, vegetable stock, cream cheese natural, medium sized egg, Grana Padano cheese shavings,spaghetti carbonara