Zurich Cordon Bleu . . .

This recipe, which comes from Rheinfelder Bierhalle in Zurich, Switzerland, first appeared in the April 2013 issue of Saveur magazine. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.


2 4-oz. boneless pork cutlets, pounded 1/16" thin
Kosher salt and freshly ground black pepper, to taste
2 oz. deli ham, thinly sliced
2 oz. Emmentaler cheese, thinly sliced
⅓ cup flour
1 egg, beaten
½ cup bread crumbs
1 cup canola oil
3 tbsp. unsalted butter
Lemon wedges, for serving

Season cutlets with salt and pepper. Place ham and cheese on one cutlet, leaving a ½" border along edge; place other cutlet on top; set aside. Place flour, egg, and bread crumbs in three separate shallow bowls. Dredge stuffed cutlet in flour, and coat in egg, then bread crumbs. Heat oil and butter in a 12" skillet over medium heat. Fry, flipping once, until golden brown and crisp, about 16 minutes. Serve with lemon wedges.


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