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


  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. Schnitzel - CordonBleu style 1
    Place ham and cheese slices over it.
  4. Schnitzel - CordonBleu style 2
    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.

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