Flatten thin pork chops between two sheets of plastic foil with a rolling pin. Season with salt and pepper. Put a slice defatted cooked ham and one slice of matured cheese without crust. Fold the chops close and seal them with toothpicks. Pollinate with flour. Get them through beaten egg and then through breadcrumbs. Bake the cordons on both sides until golden brown and then put them 5 minutes in an oven at 185°C. Serve immediately, for keeping warm has the result that the cheese is 'running away'. Variants are possible with veal cutlets, chicken or turkey fillets.

Cordon bleu

pork chops cooked ham matured cheese salt & pepper

flour

eggs

breadcrumbs

butter

A Recipe Guide For The Amateur Chef Belgian Cuisine

Cordon bleu

Flatten thin pork chops between two sheets of plastic foil with a rolling pin. Season with salt and pepper. Put a slice defatted cooked ham and one slice of matured cheese without crust. Fold the chops close and seal them with toothpicks. Pollinate with flour. Get them through beaten egg and then through breadcrumbs. Bake the cordons on both sides until golden brown and then put them 5 minutes in an oven at 185°C. Serve immediately, for keeping warm has the result that the cheese is 'running away'. Variants are possible with veal cutlets, chicken or turkey fillets.
pork chops cooked ham matured cheese salt & pepper

flour

eggs

breadcrumbs

butter

a recipe guide for the amateur chef Belgian Cuisine