LOCATION: Recipes >> German >> Pork Cordon Blue
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Pork Cordon Blue
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12 pork tenderloin slices, 1/2 inch thick or thin sliced center cut pork
chops with bone removed
6 slices Emmenthaler cheese or Swiss cheese
6 slices smoked ham
flour
1 egg, well beaten
1 1/2 cups cracker crumbs
oil or shortening
Pound meat slices until very thin. Top six of the slices with a
slice of cheese and smoked ham that has been roled up and slightly
smaller than the size of the pounded pork. Roll the ham and cheese
into the pounded pork and top wit the remaining slices of pork to
enclose the ham and cheese inside the pork. Press togeather. Dip
meat carefully into flour on all sides, then into beaten egg on
all sides. Dip into cracker crumbs, pressing firmly to ake crumbs
adhere. Fry in oil or shortening over medium - high heat and brown
all sides of the meat. Reduce heat to low and add 2 Tablespoons
of water to the oil, cover and simmer 45 minutes until tender.
Remove cover the last tw minutes to crisp rolls
slightly. Drain on absorbent paper.
SAUCE
1 to 2 cans (10 1/2 oz) Condensed Golden Mushroom Soup
1/3 to
2/3 cup heavy cream
In a saucepan combine soup and cream; heat until bubbly. Serve
pork cordon blue topped with sauce.
SERVES 6
COMMENTS: Much better than veal or chicken cordon blue. A great
German main dish. Also exellent for making sandwiches with any left
overs which rarely ever happens
Recipe can be made in half for 2-3 servings.
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