Pork Cordon Bleu
I grew up eating the frozen chicken cordon bleu that you can find at just about every grocery store. As an adult, I think the store bought ones are horseshit; so I learned how to make them homemade. I happened to have an extra chunk of boneless pork loin and decided to turn it into a cordon bleu, instead of using chicken. To no surprise, it was really, really, tasty. While deep frying it would drastically cut the cooking time, I baked it in the oven for 45 minutes. Your arteries will thank you later.
Equipment
- food mallet
Ingredients
- 1 lb boneless pork loin cut into 2-8oz chops; trimmed of fat
- 1/4 cup flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- 4 slices deli Black Forest ham thinly sliced
- 4 slices Swiss cheese
- salt and pepper to taste
Instructions
- Hammer each of the pork loin chops to 1/4” thick. Season each side with salt and pepper.
- Place 2 slices of ham, followed by 2 slices of Swiss cheese on one side of the pork loin.
- Fold the pork loin over the ham and cheese; tucking in the sides.
- Assemble the flour, egg, and breadcrumbs in separate bowls. Dredge the cordon bleu in flour, then egg wash, and finally breadcrumbs.
- Preheat the oven to 400°. Place the cordon bleu on a baking sheet lined in parchment paper.
- Bake for 45-50 minutes; flipping half way through.
