Cordon Bleu

Cordon bleu is a breaded meat cutlet with a surprise: ham and melting cheese hide inside the coating.

1. Pound the pork loin slices thin between two sheets of film, then salt and pepper them.

2. Lay a slice of ham and cheese on each cutlet, then fold the meat over to enclose the filling.

3. Press the edges down gently so the cheese does not leak out during frying.

4. Toss the cutlets in flour, then in beaten egg, and finally in breadcrumbs.

5. Fry them golden in moderately hot oil, 4-5 minutes per side.

6. Drain them on paper towel and serve with a side of your choice.

Tip: Enclose the cheese completely with the meat and the coating, this way it does not leak out during frying.