Zurich Cordon Bleu
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
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Ingredients
- 2 (4-oz.) boneless pork cutlets, pounded as thin as possible (at least ⅛")
- Kosher salt
- freshly ground black pepper
- 2 oz. deli ham, thinly sliced
- 2 oz. Emmentaler cheese, thinly sliced
- 1⁄3 cup flour
- 1 egg, beaten
- 1⁄2 cup bread crumbs
- 1 cup canola oil
- 3 tbsp. unsalted butter
- Lemon wedges, for serving
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