Romanian Pork Cordon Bleu Schnitzels Recipe
Schnitzels are popular in Romania and this pork cordon bleu recipe, featuring prosciutto or ham and cheese, is just one variation.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds boneless pork tenderloin (fat, and silver skin removed)
- Salt and pepper to taste
- 8slices prosciutto or wafer-thin ham
- 8thin slices Romanian cascaval or Bulgarian kashkaval cheese or Swiss cheese
- 1cup All-purpose flour
- 1-2 large eggs, beaten with 1-2 teaspoons water
- 2cups Fine dry bread crumbs
- 3tablespoons butter
- Oil for frying
Instructions
Step 1
Cut pork tenderloin into eight equal slices. Pound each slice thinly between two pieces of plastic wrap. Lightly season both sides of each pounded cutlet with salt and pepper. Place a slice of prosciutto or ham and then a slice of cheese on each cutlet. Roll as you would for stuffed cabbage to completely enclose the filling.Step 2
Dredge each rolled cutlet in flour. Then dip into egg-water mixture and then into bread crumbs, coating all sides. Heat a large skillet and add oil and butter. When sizzling but not browning, add cutlets and cook 10 to 12 minutes, turning to brown all sides. Serve two cutlets per person.