Quick Pork Cordon Bleu Food

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.

EASY CHICKEN CORDON BLEU

Steps:

• In a small bowl, mix together the mustard and mascarpone. Set aside.
• Preheat the broiler to high.
• Heat a large ovenproof skillet over medium-high heat. Add the oil and continue to heat for an additional 1 minute. Sprinkle the chicken breasts evenly with 1 teaspoon salt. Place the chicken in the skillet and cook on the first side until golden brown, about 4 minutes. Flip the chicken and continue to cook until just cooked through, about 2 minutes more. Remove from the heat.
• Lay 1/2 slice of cheese on each chicken breast. Lay 2 slices of ham on top of the cheese on each breast. Divide the mustard sauce evenly over the ham and top with the remaining cheese slices. Broil until the cheese is melted, golden brown and bubbly, about 2 minutes.

QUICK PORK CORDON BLEU

Steps:

• Season yogurt with salt and pepper.
• Dip chops in it and coat well.
• Coat each chop in bread crumbs completely.
• Fry in pan on both sides or bake in oven till golden brown.
• Then top each chop with one slice of ham and one slice of cheese and bake until cheese is melted.
• Serves four.

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.