Pork Cordon Bleu

Ingredients

• 2thin boneless fast-fry pork loin cutlets
• to tastesalt and freshly ground pepper
• 2 teaspoonsgrainy Dijon mustard
• 2 slicesSwiss cheese (or Gruyère)
• 2 slicesdeli ham
• 30 g (¼ cup)flour, with a pinch of salt and pepper
• 1 largeegg, lightly beaten
• 60 g (½ cup)seasoned breadcrumbs
• 42 g (3 tablespoons)unsalted butter
• juice from ½lemon
• 2 tablespoonschopped parsley
• 45 ml (3 tablespoons)chicken stock (or a splash of wine)

Instructions

1. 1

   Fill the cutlets

   Pound the pork with a meat tenderiser or the bottom of a heavy pan until very thin. Season with salt and pepper, then spread half the mustard over each cutlet. Add a slice of ham and a slice of cheese to each, roll them up tightly and secure with a short skewer or toothpick. Put the rolls on a plate and refrigerate for 20 minutes.

2. 2

   Preheat the oven

   Heat the oven to 175°C (350°F).

3. 3

   Set up coating

   Arrange three plates: put the flour on one, the beaten egg on another and the breadcrumbs on the third.

4. 4

   Coat the rolls

   Once chilled, coat each roll in flour, then egg, then breadcrumbs, pressing the crumbs onto the surface so they adhere.

5. 5

   Brown and bake

   Heat a thin layer of oil in an ovenproof frying pan over medium heat. Fry the rolls until golden on all sides, then transfer the pan to the preheated oven and cook for 8 minutes.

6. 6

   Make the sauce

   Remove the pan from the oven and transfer the pork to a platter. Put the pan over medium heat, add the butter and stir until it begins to turn golden brown. Stir in the lemon juice, then add the parsley and chicken stock. Cook, stirring, for another 30 seconds, then take the pan off the heat.

7. 7

   Serve the pork

   Cut each roll diagonally through the centre and spoon the pan sauce over the top.

What is pork cordon bleu?

Cordon bleu is a filled, breaded cutlet dish; this version uses pork in place of the chicken often associated with the name. Ham and Swiss cheese make the savoury centre, while mustard adds a sharp note.

Rolling thin cutlets around the filling keeps the portions compact for frying and oven cooking. A lemon-butter pan sauce gives the crisp coating a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 23g protein, 35g carbs, 34g fat.

The breadcrumbs and flour contribute most of the carbohydrates, while butter, frying oil and cheese bring much of the fat. Pork, ham, egg and cheese provide protein. Serve with a generous portion of vegetables to round out the plate.

Choosing the pork and filling

Thin cutlets: Starting with fast-fry cutlets makes them easier to pound thin and roll without a lengthy cooking time. Pound gently and evenly so the meat is thin enough to wrap but does not tear.

Cheese and ham: Swiss melts smoothly inside the roll, while Gruyère is the suggested alternative. Keep the slices within the edges of the pork to help limit leakage.

Why chill the rolls

Secure the seam: Roll the pork tightly and use a short skewer or toothpick to hold its shape. The 20-minute chill helps the rolls stay together while you coat and brown them.

Keep track: Remember to remove the skewers or toothpicks before serving. They can be hard to spot once the rolls are breaded.

Getting an even coating

Three stages: Flour gives the egg a surface to cling to, and the egg helps the breadcrumbs stick. Arrange the plates in order so each roll can move directly from one coating to the next.

Press gently: After dipping in the breadcrumbs, press them onto the roll to cover it well. A secure coating is less likely to fall away in the pan.

Browning and checking doneness

Golden outside: Fry the rolls over medium heat, turning them so all sides brown. Use a thin layer of oil as directed, and avoid rushing the browning.

Oven finish: Bake the browned rolls in the oven at 175°C (350°F) for 8 minutes. If checking with a food thermometer, make sure the centre of the pork reaches 63°C and rests for 3 minutes before serving.

Finishing the lemon pan sauce

Browned butter: After removing the pork, stir the butter in the warm pan until it begins to turn golden. Watch it closely, as it can darken quickly.

Bright finish: Lemon juice, parsley and stock go into the pan in that order. The final 30 seconds of stirring brings the sauce together; spoon it over the cut rolls just before serving.

What to serve alongside

Vegetables: Pair the rich, breaded pork with a simple green salad or steamed green beans. Their fresh, crisp texture provides contrast to the soft cheese filling.

Something hearty: Mashed potatoes or boiled new potatoes make a satisfying side and work well with the lemon pan sauce.

Recipe notes & tips

• Pound the cutlets between sheets of baking paper to help prevent tearing.
• Arrange the ham and cheese so their edges stay inside the pork when rolled.
• Secure each roll with a short skewer and keep it in place while coating.
• Turn the rolls carefully during frying to brown the whole surface.
• Keep an eye on the butter as it browns; take the pan off the heat once it turns golden.
• Cut the rolls diagonally just before serving to show the filling.

Variations

• Use Gruyère: Swap it for the Swiss cheese for a slightly different savoury flavour.
• Try wine: Use a splash of wine instead of chicken stock in the pan sauce.
• Change the herbs: Replace some of the parsley with chopped chives for a gentle onion note.
• Add extra mustard: Spread a little more grainy Dijon inside for a sharper filling.
• Serve with greens: Pair the rolls with green beans or a leafy salad for a fresh contrast.

Common mistakes to avoid

• Pounding too hard: The cutlet may tear; use steady, even taps and stop once it is very thin.
• Loose rolling: The filling can escape; roll tightly and secure with a skewer or toothpick.
• Skipping the chill: The rolls may be harder to coat neatly; refrigerate them for the full 20 minutes.
• Patchy breading: Exposed areas will not have the same crisp coating; press breadcrumbs onto all sides.
• Overcooking the butter: It can burn quickly once golden; stir closely and add the lemon promptly.
• Cutting with skewers in place: Remove all skewers or toothpicks before slicing and serving.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until piping hot; the coating is likely to soften slightly, and the sauce can be warmed gently in a pan.

Frequently asked questions