This recipe will describe making a stuffed Schnitzel in a Cordon Bleu style. I will be using Boneless Pork Loin Chops, but this technique can be used with your favorite meat schnitzel recipe.

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Name: Schnitzel- Cordon Bleu
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: German
Ingredients: 4 Boneless Pork Loin Chops About 6 to 8 oz per Chop; 2 Cups All Purpose Flour; 2 Pinches Salt I use Real Sea Salt; 1/2 tsp Black/White Pepper Fresh Ground can be substituted; 4 Large Eggs; 1/4 Cup Milk 2% or Whole; 1/4 tsp Vanilla Extract Real for best results; 1 Container Bread Crumbs I Prefer Italian Seasoned, but can use plain as well.; 1/2 Cup Cooking Oil Can use Olive, Peanut, or Vegatable. Your Choice!; 1 Package Deli Ham Use Favorite Ham; 1 Package Sliced Swiss Cheese I use Ementaler Swiss when I can find it.; 1 Whole Lemon Cut into Wedges

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INGREDIENTS

4 Boneless Pork Loin Chops ; About 6 to 8 oz per Chop
3 Pie Pans For Breading Schnitzel
1st Pie Pan Flour Mixture
2 Cups All Purpose Flour
2 Pinches Salt ; I use Real Sea Salt
1/2 tsp Black/White Pepper ; Fresh Ground can be substituted
2nd Pie Pan Egg Wash
4 Large Eggs
1/4 Cup Milk ; 2% or Whole
1/4 tsp Vanilla Extract ; Real for best results
3rd Pie Pan Breading Mix
1 Container Bread Crumbs ; I Prefer Italian Seasoned, but can use plain as well.
1/2 Cup Cooking Oil ; Can use Olive, Peanut, or Vegatable. Your Choice!
1 Package Deli Ham ; Use Favorite Ham
1 Package Sliced Swiss Cheese ; I use Ementaler Swiss when I can find it.
1 Whole Lemon ; Cut into Wedges

Servings

INSTRUCTIONS

PREP:

Schnitzel Meat:

Using a meat tenderizing hammer, gently pound each pork loin chop to a thickness of a little thinner than a 1/4" of thickness. I like to use sheets of wax paper to keep each one separated in fridge while I prep other ingredients

Bread Crumb Coating:

Pour container of bread crumbs into 3rd pie pan and set aside.

Flour Mixture:

Combine and mix Salt, Pepper, and Flour in 2nd pie pan and set aside

Egg Wash:

Using a fork or whisk, mix eggs, milk and vanilla together and pour into 1st pie pan.

Using a 10” or larger, deep frying pan (or cast iron skillet). Preheat cooking oil to 350 - 375 degrees Fahrenheit. Suggestion is to use a pan with a lid.

Remove meat from refrigerator and line all pie pans in designated order.

Cut ham and Swiss cheese into sizes that will be slightly smaller than half of the schnitzel meat size. Place a portion of the ham and Swiss cheese slightly off center of each schnitzel and fold and press in half each schnitzel to form a pocket of ham and Swiss cheese inside the schnitzel.

COOKING:

Coat each piece of schnitzel meat in the flour mixture on both sides, by pressing firmly into the flour for an even coating.

Evenly coat each piece with the egg wash, ensuring that any air bubbles were popped and entire schnitzel is now covered in egg wash.

Press into and coat with bread crumbs, again ensuring an even coating of bread crumbs.

Either set aside on wax paper, or can be put directly into preheated skillet at this point (Preheated deep fryer is another cooking method as well).

Each piece of schnitzel will cook in the pan until both sides of Schnitzel become a medium to dark golden brown. I have also noticed that a little black charring of the meat adds to the flavor when using a cast iron skillet to cook with, so don't panic if this happens to you as well. It will be fine.

Garnish with a lemon wedge and sprague of parsley:

Served with Ideas:

Lunch:

French Fries and favorite cold beverage (I like ice tea).

Dinner:

Mashed Potatoes (Plain, or Garlic), Green Beans (Fresh, Cut, or String), or your favorite vegetable, and a cold drink (Your favorite Beer, Wine, Soda, or Tea).

NOTES

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Schnitzel- Cordon Bleu

4 Boneless Pork Loin Chops About 6 to 8 oz per Chop
3 Pie Pans For Breading Schnitzel
 1st Pie Pan Flour Mixture
2 Cups All Purpose Flour
2 Pinches Salt I use Real Sea Salt
1/2 tsp Black/White Pepper Fresh Ground can be substituted
 2nd Pie Pan Egg Wash
4 Large Eggs
1/4 Cup Milk 2% or Whole
1/4 tsp Vanilla Extract Real for best results
 3rd Pie Pan Breading Mix
1 Container Bread Crumbs I Prefer Italian Seasoned, but can use plain as well.
1/2 Cup Cooking Oil Can use Olive, Peanut, or Vegatable. Your Choice!
1 Package Deli Ham Use Favorite Ham
1 Package Sliced Swiss Cheese I use Ementaler Swiss when I can find it.
1 Whole Lemon Cut into Wedges

PREP:
     Schnitzel Meat:
                              Using a meat tenderizing hammer, gently pound each pork loin chop to a thickness of a little thinner than a 1/4" of thickness. I like to use sheets of wax paper to keep each one separated in fridge while I prep other ingredients

Bread Crumb Coating:
                              Pour container of bread crumbs into 3rd pie pan and set aside.

Flour Mixture:
                              Combine and mix Salt, Pepper, and Flour in 2nd pie pan and set aside

Egg Wash:
                              Using a fork or whisk, mix eggs, milk and vanilla together and pour into 1st pie pan.

Using a 10” or larger, deep frying pan (or cast iron skillet). Preheat cooking oil to 350 - 375 degrees Fahrenheit. Suggestion is to use a pan with a lid.

Remove meat from refrigerator and line all pie pans in designated order.

COOKING:

Coat each piece of schnitzel meat in the flour mixture on both sides, by pressing firmly into the flour for an even coating.

Evenly coat each piece with the egg wash, ensuring that any air bubbles were popped and entire schnitzel is now covered in egg wash.

Press into and coat with bread crumbs, again ensuring an even coating of bread crumbs.

Either set aside on wax paper, or can be put directly into preheated skillet at this point (Preheated deep fryer is another cooking method as well).

Garnish with a lemon wedge and sprague of parsley:

Served with Ideas:

Lunch:
                French Fries and favorite cold beverage (I like ice tea).

Dinner:
                Mashed Potatoes (Plain, or Garlic), Green Beans (Fresh, Cut, or String), or your favorite vegetable, and a cold drink (Your favorite Beer, Wine, Soda, or Tea).

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Nutrition

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Serving Size: 1 Serving (570g)
Recipe Makes: 4 Servings

Calories: 1178
Calories from Fat: 644 (55%)

Amt Per Serving		% DV

	Total Fat 71.6g	95 %
	Saturated Fat 15.9g	80 %
	Monounsaturated Fat 34.4g
	Polyunsanturated Fat 13.9g
Cholesterol 1195.1mg		368 %
Sodium 463.2mg		16 %
Potassium 1131.8mg		30 %
Total Carbohydrate 52.6g		15 %
	Dietary Fiber 3g	12 %
	Sugars, other 49.6g
Protein 79.6g		114 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1178

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