Cordon Bleu with Canola Oil
4 servings
25 minutes
Cordon Bleu is an exquisite dish of French cuisine that combines tender pork, creamy cheese, and aromatic ham. Its history begins in Switzerland, where culinary masters aimed to create a dish worthy of the 'Blue Ribbon' (Cordon Bleu), a symbol of top culinary skill. The classic recipe is complemented by a crispy golden crust formed during frying with a mix of canola oil and butter. This preparation gives Cordon Bleu an appetizing texture: a crunchy exterior and juicy, tender filling with melting cheese inside. It is served with slices of fresh lemon that enhance its rich flavor. This dish is perfect for a dinner you want to turn into a true gastronomic delight.
1
Season the pork chops with salt and pepper. Thinly slice the cheese and ham, place them on the chop, cover with a second chop, and set aside.
- Pork chops: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Ham: 60 g
- Emmental cheese: 60 g
2
Prepare 3 plates. In the first, pour flour, in the second, add lightly beaten egg, and in the third, put breadcrumbs. Dredge the patty in flour, then dip it in the egg and coat it with breadcrumbs.
- Wheat flour: 0.5 glass
- Chicken egg: 1 piece
- Breadcrumbs: 1 glass
3
In a skillet over medium heat, heat canola oil and butter. Fry the resulting schnitzel until golden brown. Serve with lemon wedges. Enjoy your meal!
- Canola oil: 1 glass
- Unsalted butter: 3 tablespoons
- Lemon: 1 piece
