Cordon Bleu Schnitzel
Last year during a stopover in Berlin, I had a Cordon Bleu Schnitzel. It’s ham and cheese sandwiched between two cutlets of veal (can be pork or chicken). The outer layer is dredged in flour, egg and breadcrumbs and fried until golden and crisp.
The cordon bleu schnitzel, a breaded cutlet stuffed with ham and cheese, originated in Switzerland, likely during the 1940s in the town of Brig.
The dish comes with the risk of cheese oozing out while frying but I have a tip for that as well. The dish requires simple but flawless execution but you’ll be rewarded with a great dish where the cheese oozes out when you slice open.
2
servings
20
minutes
15
minutes
-
4 cutlets (veal, pork or chicken) 100 gr. each
-
4 slices of Swiss/Gruyere cheese
-
4 slices of smoked ham
-
4 tsp. Dijon mustard
-
sea salt and fresh ground pepper
-
1/3 cup vegetable oil or clarified butter for frying
- For Coating
-
1 large egg
-
1/4 cup all-purpose flour
-
1/2 cup milk
-
3/4 cup breadcrumbs (I used panko)
- Set up your dipping station with 3 bowls: one with flour, one with egg and milk beaten well and the third with bread crumbs.
- Pat your meat dry with paper towel and place between two sheets of plastic. Use a meat mallet to pound the meat into thin cutlets (about 3 to 4mm). Lightly season cutlets with salt and pepper and brush one side of each cutlet with mustard.
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