Schnitzel – cordon bleu style

This is a Schnitzel variation served here in Germany.  I used to know it with chicken only, but this is also very tasty!

• 4 pork chops (boneless)
• 4 ham slices
• 4 cheese slices
• 1 cup bread crumbs
• 2 eggs – beaten
• Salt and pepper to taste
• Oil

Schnitzel:

1. Place the cutlets on a board, and using a meat hammer, pound them until they are about 1/4″ (1/2 cm) thick.
2. Add salt and pepper.
3. 
   Place ham and cheese slices over it.
4. 
   Fold the cutlet.
5. Pass the filled cutlets through the egg, and then, on a separate plate, cover them very well with the bread crumbs.
   Fry the cutlets at med – high heat for about 8 minutes on one side, then turn and cook again for another 8 minutes. Cook on low heat further in case they are not thoroughly cooked.