Pork Cordon Bleu

    35 minutes

    This is a pork version of the traditional Cordon Bleu. The thin pork medallions are filled with ham and cheese before being crumbed and fried.

    3 people made this

    Serves: 4 

    • 4 pork medallions, pounded thin
    • 4 slices cooked ham
    • 4 slices Gruyere cheese
    • 80g flour
    • 2 eggs, whisked
    • 100g breadcrumbs
    • 1 pinch salt and pepper, to taste
    • 100ml oil, estimate, for frying

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Place the medallions on a large plate. Lay a slice of ham and a slice of cheese on one half of each medallion. Fold the other side over to cover the cheese and ham. Use wooden skewers if necessary to keep the medallions folded over. Season well with salt and pepper.
    2. Put the flour, eggs and breadcrumbs each on a separate flat plate. Dip each medallion into the flour, then egg and then breadcrumbs.
    3. Heat a large frying pan over a medium-high heat. Pour one finger's depth of oil into the frying pan and heat well.
    4. Fry the medallions in the oil until both sides are golden brown. Drain on paper towel and serve immediately.

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    Very tasty, nice and quick and very easy . I actually used pork schnitzel, cheap 4x4 ham and edam cheese - really cheap. The kids loved it and so did the adults, I will definitely be making this again. It did not last long enough to take a picture of  -  13 Nov 2012