Pork Cordon Bleu
I first had proper cordon bleu out in Germany. At this point I should say that real Cordon Bleu is made with Veal and not pork. Veal is apparently a highly politically incorrect meat due to the way it was transported. From what I’ve been told this is no longer the issue (the transportation issues I mean) and to be honest as far as I’m concerned I eat meat. If people care about the way their meat it produced then perhaps they should be vegetarians.
However Veal is expensive and hard to find in this country so I used Pork fillet instead, about £4 from Makros and more than enough to be honest for 3-4 people.
So you will need:
1 fillet of pork bashed out with a rolling pin until about a cm thick. It may be easier to slice the fillet almost in half (leave a ‘hinge) and then flatten it
slice of ham, I use smoked myself
cheddar, gouda or edam cheese
slice of bread liquidised to make bread crumbs
1 egg
in the pork place in one half the ham and cheese and then fold the fillet over. then dip in egg and breadcrumbs. You may want to use cocktail sticks to keep the edges together (i haven’t a clue how to get it to stick otherwise!) Then dip the fillet into the egg and cover in breadcrumbs.
In a hot pan quickly fry the fillet eitherside to seal the breadcrumbs. Then wrap in foil and place in an oven at 180 deg for 10-15 minutes. Once finished put back into the frying pan for 2-3 minutes on either side.
This goes well with chips, sauteed potatoes, pasta or just salad.
- November 27th '05