Pork Cordon Bleu Recipe 475 Recipes

CORDON BLEU PORK CHOPS

Steps:

• Cut a pocket in each chop. Combine the next 10 ingredients. Reserve 1/2 cup for basting and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container. Add pork and turn to coat. Seal bag or cover container; refrigerate overnight, turning meat occasionally. , Place a cheese slice on each slice of ham; roll up jelly-roll style. Drain pork and discard marinade in bag. Insert a ham/cheese roll in each pocket; secure with soaked toothpicks. , Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let meat stand for 5 minutes before serving. Discard toothpicks.

PORK CORDON BLEU

Steps:

• Heat oven to 180C/fan 160C/gas 4. Take the escalopes, and lay them on a board, place a slice of ham and cheese on top of each and fold over to make a parcel, press the edges together well. Take three different plates, put flour on one, breadcrumbs on another and egg on the next. Coat each parcel in the crumbs, then flour, followed by the egg, then coat in the crumbs again.
• Heat a little oil in a large heavy-based ovenproof pan, then add the crumbed parcels. Cook on one side until golden, about 4 mins, then turn them and put the pan in the oven, cook for 10 mins until cooked through. Serve with lemon wedges and steamed green veg.

PORK TENDERLOIN CORDON BLEU

Steps:

• If you have a butcher, ask him to "T-bone" the tenderloin, otherwise: With a sharp knife cut the tenderloin lengthwise and stop about 1/2 inch before cutting all the way through.
• Turn the knife to the side and cut each side to within 1/2 inch.
• Place the tenderloin between two pieces of wax paper and flatten with a meat pounder until about 1/4 inch thick.
• Flatten the chicken breast until is is very thin.
• Lay the tenderloin out flat, brush with Dijon mustard, then sprinkle with seasoned salt.
• Place chicken breast on the tenderloin and sprinkle with chicken seasoning.
• Lay the Swiss cheese on the chicken breast.
• Roll up and tie or skewer to hold together.
• Dip the rolled tenderloin in flour, then dip in eggs, then roll in bread crumbs.
• Bake at 350-375°F for one hour or until done.
• Slice into 1-inch slices and serve.
• I like to serve with asparagus and candied sweet potatoes.

PORK CORDON BLEU

Steps:

• On one half of butterflied pork cutlet, place one slice of ham and two slices of cheese then fold/cover with other half of cutlet and secure open sides with toothpicks.
• Dip into eggs then bread crumbs.
• Season with salt and pepper.
• In large skillet heat oil and butter then cook cutlets on each side until crisp and cooked through.
• Remove and blot dry before serving.