| Bavarian Pork Cordon Bleu
6 pork cutlets, butterfly cut
6 - 12 slices of brick cheese
6 slices of ham
2 eggs, beaten
unseasoned bread crumbs
salt and pepper
salad or olive oil and butter |
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Cut the cutlets in halves. On one half place one slice of ham and one or two slices of cheese. over this with the other half of pork cutlet and secure on four sides with toothpicks. Dip into eggs and then bread crumbs. Season to taste. In a large skillet, heat about one inch of oil and butter. Cook cutlets on each side until golden brown and crisp. Blot and serve with a lemon wedge. |
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