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Classic Pork Cordon Bleu | Crispy & Juicy
(0)
45 min
Under an hour
Knuspr-Küche
Ein echter Wirtshausklassiker für zuhause: Zarte Schweineschnitzel, gefüllt mit saftigem Kochschinken und cremig schmelzendem Emmentaler, in goldbraun ausgebackener Panier. Dazu servieren wir traditionelle feine Petersilienkartoffeln und frische Zitronenspalten.
Ingredients
Preparation method
Preparation & Side Dish
Peel the waxy potatoes, cut into bite-sized pieces or halves, and boil in plenty of salted water for about 15 to 20 minutes until tender. Then drain and let the steam evaporate.
Meanwhile, gently pound the pork schnitzels evenly between two layers of cling film (approx. 4–5 mm thick). Season both sides with a little fine table salt and ground black pepper. Cut the Emmental into thin, fitting slices.
Filling & Breading
Top one half of each schnitzel with a slice of cooked ham and the Emmental slices, leaving a small border free so the cheese does not leak out during frying. Fold the schnitzels firmly together and press the edges well (secure with a toothpick if necessary).
Chef's tip
For the perfect breading: Do not press the breadcrumbs firmly onto the schnitzels. If air pockets form, the crust soufflés wonderfully wavy and becomes extra crispy.
Make sure that the slice of ham completely encloses the cheese before folding the schnitzel – this guarantees that the cheese stays inside the meat and does not run into the pan.
110 min
Masterpiece
